Alaskan Halibut with Orange Tarragon Crust

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Alaskan Halibut with Orange Tarragon Crust

• July 14, 2025

Ingredients:

• 1lb. Halibut Fillet

• Cedar plank(s)

• 1 medium Blood Orange

• Frisee

• Orange Tarragon Seasoning

• Olive oil 

• Salt & Pepper

Preparation:

• Soak cedar plank(s) in water overnight or at least 4 hours before grilling

• Heat grill to med high

• Rinse fillet in cold water and pat dry

• Salt and Pepper Fillet

• Generously coat the top of the fish with Orange Tarragon Seasoning

• Drizzle with Olive Oil and rub into the seasoning to evenly coat the fillet

• Place on Cedar Plank(s) for grilling

• Grill, covered for 15-20 minutes

Frisee & Blood Orange Salad:

• Slice the Blood Orange in Half- reserving one half for juicing

• Remove the peel and pith from the other half using a knife and cut into segments

• Chop or tear Frisee into bite sized pieces

• In a medium bowl, toss to combine the Frisee and blood orange segments with a pinch of orange tarragon seasoning, olive oil, and juice from the remaining orange half. 

• Finish with Salt & Pepper to taste

• Remove Halibut and planks from the Grill

• Transfer to plate 

• Top with Frisee and Blood Orange Salad