FRESNO — Fresno’s award-winning Chef Jon Koobation says, “Halibut is among the tastiest fish you can eat, and some would argue that it’s THE best-tasting fish. The majority of halibut in the United States is sourced from Alaska — which I love because it’s sustainably caught. A naturally lean and light fish, Alaska Halibut has earned its well-deserved reputation as the world’s premium whitefish. Combining a sweet, delicate flavor with firm texture and a pure, snow white flesh, Alaska Halibut is a natural for a variety of signature dishes and attractive plate presentations and sweet, delicate flavor. The main reason we love halibut so much is that it’s incredibly versatile but also very easy to cook.”
Jon was the chef/proprietor, owner and head chef at the acclaimed Jon’s Bear Club in Reedley, California, for several decades until his retirement in 2013.
“Halibut is a healthy menu choice for lunch or dinner. It’s delicious baked, grilled, poached, or steamed. Fresh halibut season runs from March through mid-November, when you’ll find it fresh in markets. To ensure the most delicious fish, you want it to be as fresh as possible. It should be mild-smelling with no strong ‘fishy’ odors. The flesh should be firm and vibrant in color, not dull, milky, or mushy.”
“Using the freshest seasonal ingredients and attention to detail when creating each menu item was appreciated by our Jon’s Bear Club patrons through the years, and one of the main reasons so many of them chose to return again and again,” he adds.
Here’s Jon’s signature recipe for Pan-Seared Halibut with Cilantro Herb Sauce that is sure to please your family and guests at your next dinner party or celebration, he says.
Ingredients:
