When I think of Alaska, many things come to mind: adventure, the last frontier, uncharted waters, cold (even though I think North Dakota temperatures are sometimes way worse), Sarah Palin, gold, but most importantly exploration. This new year is marked with more opportunities for exploring more of myself and more courage to try new foods and recipes.
The beauty of Alaska is uncomparable to any other state and it’s access to abundant wildlife is remarkable. I actually have been to Alaska way back in the day, but unfortunately I have no memory of it (I was 2). My sister had the opportunity to visit Alaska last spring and the photos she brought home were spectacular. Not only that, she brought us fresh caught Alaskan halibut too! Although this fish waited patiently in my freezer for the past few months, it still tasted as just as fresh as the day it was caught.
I had fun using my ulu that my sister got for me, which is an all-purpose knife traditionally used by Inuit, Yup’ik and Aleut women. It is a very diverse tool, as it was used for almost everything; skinning animals, cutting food, and chopping up blocks of snow for igloos.
I wanted this halibut to resonate clean, healthy flavors so I used dill and lemon to add to the real star of this dish, alaskan halibut. The tomatoes added beautiful color and texture to the flaky fish. So what new avenues do you plan to explore this year? A new place? A new recipe? A new outlook on your health? The new year offers a great place to start a new and begin with a clean slate. The official state motto of Alaska is “North to the future”, what will guide your compass this year to your future explorations?
Alaskan Halibut with Lemon Dill Sauce
1/2 c. olive oil
3 cloves garlic, minced
Juice of 2 lemons
2 T. lemon zest
2 T. chopped dill
2 c. cherry tomatoes
Preheat oven to 400 degrees. Cut halibut into 1 inch filets. Rinse and pat dry with a paper towel. Mix olive oil, garlic, lemon juice, lemon zest, and dill in a small bowl. Sprinkle filets with salt and pepper and place in a cast iron skillet. Toss cherry tomatoes in lemon dill mixture and pour mixture over halibut filets. Cook 15 minutes until fish is cooked through. Broil for 3-6 minutes so filets are nicely browned on top.
~Alaskan photos courtesy of Kelsey Ellis