Alaska Halibut with mixed Vegetables

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Alaska Halibut 150g
Mushroom 30g
Mixed Salad Oil 40g
Minced Red Onion 2tsp
Balsamic Vinaigrette 2tsp
Dried Grape 12tsp
Olive Oil 20g
Tomato 30g
Salt and Pepper


1. Season the halibut with pepper salt, fry in a non-stick pan with olive oil, add the chopped red onion and fry over medium heat until golden brown, then add the wild mushrooms and fry.
2. Place the halibut, sultanas, mushrooms and tomatoes in the base of the salad and drizzle with the balsamic vinaigrette; garnish with the sultanas in a half circle and the vinaigrette.

Wild seafood is one of Alaska’s most precious resources and our state goes to great lengths to ensure its continued abundance. From fishermen and processors to scientists and law enforcement officials, sustainability is not only crucial to our livelihood, but a deeply-ingrained tradition. Together Alaska’s five sustainability pillars tell the story of the important work Alaska does to ensure that sustainable Alaska seafood lands on your plate.