Alaska Fish & Wildlife News
July 2007

Halibut Fajitas

By Therese Jones and Kevin McDougall
caption follows
Halibut fajita. Riley Woodford photo.

A delicious one-pan recipe that can be prepared in the galley of a fishing boat or a well-equipped kitchen. There are a couple tricks to success: don’t over stir, and remove the onions when cooking the halibut. Read on.

One pound halibut
One onion
One bell pepper
½ cup soy sauce
½ cup ketchup
Olive oil

Marinade the halibut. Cube the halibut, about one pound for four people. Marinade in ½ cup soy sauce, ½ cup ketchup, 3 tablespoons crushed garlic. Marinade while sautéing the onion and pepper.

Chop and sauté one whole onion and one bell pepper (orange, red or yellow, not green) in a couple tablespoons of olive oil. Remove and transfer to a bowl. Add the halibut to the pan and cook until the sauce reduces, about ½ hour on medium-high heat. Don’t stir, just shake the pan a bit, otherwise the fish breaks up. Add the onions and peppers back in and serve.

Warm tortillas and serve with salsa, avocado and grated cheese.

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