Pan Seared Alaskan Halibut Recipe

Rinse the jasmine rice under cold water until the water runs clear to remove excess starch; drain well.

In a medium saucepan, combine rinsed rice, coconut milk, water, coconut oil and 1/2 tsp kosher salt. Stir to combine.

Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover tightly and simmer for 15 minutes without lifting the lid.

Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and stir in chopped cilantro if using. Keep warm until plating.

Heat 1 tablespoon vegetable oil in a medium stockpot over medium-high heat. Add lobster shells and brown, stirring occasionally, about 5–6 minutes.

Add carrot, celery, onion, ginger and smashed garlic. Cook, stirring, until vegetables begin to soften and are fragrant, about 4 minutes.

Add 6 cups water and bring to a simmer. Reduce heat to low and gently simmer for 30 minutes to extract flavor from shells and vegetables.

Strain the stock through a fine-mesh sieve into a clean pot, pressing on solids to extract liquid. Discard solids and return strained broth to the pot.

Stir in rice vinegar, soy sauce, fish sauce, lime juice, chili paste, sugar and white pepper. Taste and adjust seasoning — add more vinegar for sour, chili for heat, or a pinch more sugar if needed. Keep warm on low.

Just before serving, add chopped cilantro stems to the broth for freshness and simmer 1–2 minutes, then remove stems.

In a medium skillet, heat 1 tablespoon butter and 1 teaspoon sesame oil over medium-high heat until shimmering.

Add minced shallot and cook 1 minute until softened. Add garlic and cook 20–30 seconds until fragrant.

Add sliced shiitake mushrooms and 1 tsp soy sauce. Sauté, stirring occasionally, until mushrooms are browned and just tender, about 4–5 minutes. Season with 1/4 tsp kosher salt. Keep warm.

In a bowl, gently toss the picked Dungeness crab meat with thinly sliced scallions, microgreens, lime juice, 1 tsp olive oil, 1/4 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep chilled or at cool room temperature until plating.

Pat halibut fillets dry with paper towels. Season both sides evenly with 2 tsp kosher salt and 1 tsp black pepper.

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until very hot. Add 2 tablespoons neutral oil and swirl to coat.

Place halibut fillets in the skillet, presentation side down, pressing gently so the surface makes full contact. Sear without moving until a golden crust forms, about 3–4 minutes depending on thickness.

Flip the fillets carefully and add 2 tablespoons butter to the pan. Tilt the pan slightly and spoon melted butter over the fish (baste) for 1–2 minutes until the fish reaches an internal temperature of 125–130°F for medium-rare to medium (or cook to your preferred doneness). Remove fish to a warm plate and let rest 2 minutes.

While halibut rests, rewarm the shiitake mushrooms briefly in the skillet for 30 seconds if needed and portion the coconut rice into four warm shallow bowls (about 3/4 cup rice per bowl).

Mound a small portion (about 2 oz) of the Dungeness crab salad beside the rice in each bowl.

Nestle a halibut fillet atop the rice. Spoon 3/4 to 1 cup hot & sour lobster broth carefully around (not over) the rice so the crab and mushrooms remain visible.

Arrange a spoonful of shiitake mushrooms beside the fish. Garnish each plate with chopped chives/scallion greens, a sprinkle of toasted sesame seeds if using, a wedge of lime and a few microgreens.

Serve immediately, allowing diners to squeeze lime over the halibut and stir a little broth into the rice if desired.