Caesar-Drizzled Alaska Halibut

This elegant, easy halibut dish is made with a secret ingredient---a flavorful, yogurt-based Caesar dressing standing in place of a traditional sauce. It's pictured here with beach asparagus, a Southeast Alaska delicary, but you could also use green beans, peas, or steamed spinach. Add a side of rice or mashed potatoes to soak up the extra dressing, if desired.

Caesar-Drizzled Alaska Halibut

by Beth Short-Rhoads

Serves 4


1½ pounds Alaska halibut

Juice of 1 lemon

¾ teaspoon salt


YOGURT CAESAR DRESSING

⅓ cup Greek yogurt

1 tablespoon capers

1 teaspoon anchovy paste

1 teaspoon Dijon

¼ teaspoon pepper

Juice of ½ lemon

1 clove garlic, grated

3 tablespoons grated Parmesan

¼ cup olive oil


Divide the halibut into 4 portions, aiming for a thickeness of about 1-inch. If the fillet is thicker than 1 inch, slice in half horizontally. On both sides of the fish, sprinkle with lemon juice and salt. Allow to marinate for 30 minutes.


Meanwhile, make the dressing by combining the yogurt through Parmesan in a food processor. Process until smooth, then transfer to a bowl and whisk in the olive oil. To warm, briefly place over low heat in a small skillet, whisking constantly. (Don't allow the sauce to boil—it will separate.)


To cook the halibut, warm a skillet over medium-low heat and drizzle with olive oil. Pan-roast until golden, about 4 minutes, then flip the portions and continue cooking until the flesh is opaque. Transfer to plates and drizzle with the warm dressing. Top with fresh cracked pepper.



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