2 Servings
Preheat Oven to 400 degrees

2 Portions Halibut fillets cut 1-1/2 inches thick
2 oz. dry white wine
1 tbsp. or more, finely chopped garlic
Juice of ½ lemon
2 tbsp. butter
Olive oil for searing
Salt and pepper to taste
1 tbsp. finely chopped parsley, optional

Preheat a heavy saute’ pan over medium-high heat. Lightly season fish with salt and pepper. Add a small amount of olive oil to pan. when pan begins to smoke, add fish. Leave fish undisturbed in pan for 2-3 minutes. Turn fish over using a spatula and place in oven approximately 6-8 minutes.

Remove fish from pan and plate; place saute’ pan over medium heat, add chopped garlic and saute’ until lightly golden, add white wine ad lemon juice and reduce to 1/2 of the original volume. Add chopped parsley and butter to pan while shaking consistently to incorporate ingredients together. When butter is melted, pour sauce over fish.

Enjoy your pan roasted halibut a la Captain Steve’s!

Captain Steve’s Fishing Lodge Ceviche Recipe

I originally got this recipe from my friend John Martin, but I’ve changed it up a little bit over the years. My family and I eat this all the time, especially around the holidays because of the Christmas colors. I have been invited to many Christmas Parties…I think they just want me to bring the Ceviche!

Remember this isn’t an exact recipe. You can add more or less, depending on your taste, but try it with this recipe first.

2 lbs semi frozen white meated fish (halibut, lingcod and rockfish)
8 roma tomatoes (you can use any kind of tomatoes but here the romas are best)
4 jalapeno peppers (2 red and 2 green looks and tastes great)
1 bunch of cilantro
1 medium to large white onion
2 1/3 cups fresh squeezed lime or lemon juice (lime is better if you can find it and bottled juice is what I use)
2 firm ripe but not soft avocados
1 Tbsp garlic salt
1 Tbsp dried oregano
1 large bag of tortilla chips

The first thing I do is pull the fish from the freezer in the afternoon or evening the day before you want to eat it.
Let it thaw on the counter for about an hour. Trim all the dark meat (lateral line also) so you only have beautiful white meat.
Cube the meat into 3/4 inch cubes while the fish is still partially frozen and easy to cut.
Put the fish into a one gallon Ziploc bag with 2 cups of lime or lemon juice mix and put into the refrigerator. Save the 1/3 cup juice for later.
All the vegetables should be chilled in the refrigerator overnight.

The next day:
Put your fish in a colander and run cold water over it to rinse the juice off and dump into a large salad bowl.
Cut your tomatoes, onion and cilantro into pieces a little smaller than the fish and dump into the bowl.
Cut the jalapenos into smaller pieces and dump into bowl. (I remove the seeds so it’s not hot).
Toss with a large spoon from the bottom up and add the 1/3 cup juice, garlic salt and oregano.
After everything is mixed I then cut the avocados into pieces a little larger than the rest of the vegetables and toss again.
There you go, see how much you can put on a tortilla chip and enjoy!

In this picture we added some fresh cooked shrimp also. You can be creative and add scallops, squid, octopus, etc.