Alaskan Halibut
Michael Yacino worked for nearly forty years to represent the interests of sportsmen and women. Now retired, he enjoys hunting, fishing, gardening, woodworking, cooking, and spending time with his granddaughter.
Fishing, especially in the ocean, has become so much more about the science than the unexpected. We know the general migrations of salmon, herring, and just about all shapes and sizes of fish. But none are more sought after than halibut, prized for its mild taste and flaky texture. High in magnesium, protein, potassium and vitamins B6 and B12 – halibut is also good for you. The cold water of Alaska is the place to be from July through August but you’d best be prepared for some tricky weather conditions.
I’ve been fishing the waters of Alaska for about 30 years. When it comes to ocean fishing both Seward and Homer offer great opportunities for salmon and halibut. I found that August was the prime time to fish out of Homer, and Charter boat Captain Greg Sutter always had a knack for finding fish.
One such excursion began back in 2014, as we left the Homer Spit. I noticed most of the fleet was heading in a different direction than Capt. Greg was taking us. After about an hour out he brought the boat to a stop and told us it was time to gear up. There were no other boats in sight. My fishing partner whispered her concerns but I trusted Capt. Greg and simply waited to see what would happen.
As lines were baited, I asked how deep we were. “About 200 feet,” was his reply, “so when you catch a big one it will take some time to land.” And it didn’t take long to learn what he meant. Seventy pounds added to a five pound weight might not seem like much, but when the fish doesn’t want to come aboard you have a fight on your hands.
As it would turn out we caught our limit of two fish apiece within two hours. We then moved on to the salmon. I had caught plenty of silvers and pinks in the past but I had never reeled in a King Salmon and certainly not in the ocean. Fighting the dead weight of a 70 pound halibut would seem like child’s play compared to the battle a 30 pound muscle-aching King Salmon would wage.
At the end of the day we had each caught our limit of the two species we pursued – and had just barely enough strength to put our gear away. It was only at the point of landing the last fish that we noticed how much the sea was churned up. Capt. Greg said, “Time to get back to the dock. We’ve got 25 knot winds and the ocean wants a piece of us.”
We had actually maneuvered closer to where we had began, thanks to the fish dictating our course. It was truly a day of catching – not just fishing. If you’ve done both you know the difference. 
Black Olive Encrusted Halibut
This company-worthy recipe bakes in under fifteen minutes, but be sure to start it early in the day. You’ll want to allow a couple of hours for marinating the halibut, plus several hours for letting the coating dry before baking.
This dish pairs nicely with wild rice and steamed sliced carrots.
- Cook 20 minutes preparation, 5 hours for marinating and resting, 15 minutes for baking
- Servings 4
Ingredients
For marinating:
- 118 ml (½ cup) extra-virgin olive oil
- 15 ml (1 tablespoon) minced black olives
For coating and baking:
- 59 ml (¼ cup) extra-virgin olive oil
- 3 shallots, finely chopped
- 118 ml (½ cup) fine day-old bread crumbs
- 177 ml (¾ cup) diced black olives
- 10 ml (2 teaspoons) fresh thyme leaves
- Four 10 x 7 x 2.5 cm (4 x 3 x 1 inch) pieces halibut, 170 grams (6 ounces) each
- A pinch each of salt and black pepper
- Nonstick spray or vegetable oil, for greasing pan
Preparation
1. For marinating: Mix together the olive oil and minced black olives. Set aside half the mixture at room temperature to use for garnish later. Coat the pieces of fish well with the remaining mixture, and place in a shallow dish. Cover and refrigerate for at least two hours.
2. In a small frying pan over low heat, combine the oil and shallots, and sauté for 1 minute. Raise the heat to high, add bread crumbs and stir until crisp, about 1 minute.
3. Place the diced olives in a bowl and add the bread crumbs and thyme, mixing well.
4. Place the pieces of fish on a small cookie sheet, cover the tops with the mixture, sprinkle with salt and pepper, and refrigerate uncovered for 3 hours. This will allow the crust to dry and adhere to the fish.
5. Preheat oven to 218°C (425°). Coat the bottom of a large glass baking dish with nonstick spray or oil. Arrange the fish in a single layer and bake until fish is opaque throughout, 10 to 12 minutes. Transfer to individual plates, drizzle the reserved black olive/olive oil mixture on and around the edges of the fish, and serve.
Michael Yacino
After nearly forty years of work representing the interests of sportsmen and women, Michael Yacino retired in 2005. He strongly supports the purchase and protection of wildlife habitat and the wise use and conservation of our natural resources. He now enjoys hunting, fishing, gardening, woodworking, cooking, and spending time with his granddaughter.
Courtesy photo
Read more from Michael Yacino
