Semolina is a bit courser than most flour, has an awesome texture and creates a great crust for Alaska halibut. I really enjoy semolina and seafood together. It’s a simple and humble pairing that lends itself to all kinds of sauces and flavors. It won’t distract you from the most important thing on the plate: the fish!
- 4 Alaska Halibut fillets (5 to 6 oz. each), fresh, thawed or frozen
- 3 Tbsp. grapeseed or olive oil, divided
- 2 cups semolina flour
- 1/2 tsp. kosher salt
- Rinse any ice glaze from frozen Alaska Halibut under cold water, pat dry with paper towel. Drizzle a little oil into a heavy nonstick skillet and heat over medium-high heat. Brush halibut with remaining oil, then roll fish in semolina flour, making sure to cover all sides. Place the fish in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
- Turn halibut over and season with salt, then reduce heat to medium. Cook an additional 6 to 8 minutes for frozen halibut or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
- Serve over grilled vegetables or fresh greens topped with balsamic and olive oil.