Seared Alaskan Halibut

with Lemon-Peppercorn Butter over Herb Roasted Potatoes, Crispy bacon, Braised Spinach & Swiss Chard

Recipe courtesy of Chef Aaron Schropp, Glacier BrewHouse

Peppercorn Rub

4 Tbs black peppercorn

4 Tbs white peppercon

4 Tbs red peppercorn

2 tsp dried thyme

3 Tbs kosher salt

1 Tbs brown sugar

Lemon-Peppercorn Butter

1 lb unsalted butter, softened

4 Tbs peppercorn rub

3 Tbs chopped parsley Juice and zest from 1 lemon

Chili Oil

¼ cup Sriracha sauce

1 cup canola oil

1 Tbs lime juice

1 tsp kosher salt

2 Tbs parsley, chopped fine

Herb Roasted Potatoes

2 lbs of red potatoes, skin on, wedge cut or cubed

1/3 cup of butter, melted

1 Tbs kosher salt

2 tsp fresh ground black pepper

2 tsp dried oregano

2 tsp dried thyme

2 tsp dried basil

1 Tbs smoked paprika

Beer Braised Baby Spinach & Swiss Chard with Crispy Bacon

10 oz baby spinach

10 oz chopped 2” pieces of Swiss chard, blanched (large stems removed)

3 Tbs unsalted butter

8 oz diced applewood smoked bacon

2 Tbs minced garlic

1 tsp ground black pepper

5 oz Glacier BrewHouse Amber beer

Pickled Onion

1 lb red onions, shaved 1/16”

½ cup granulated sugar

3 cups water

1 ¼ white wine vinegar

1 tsp kosher salt

4-6 oz fresh Alaskan halibut

4 tsp peppercorn rub

8 tsp clarified butter

Seared Alaskan Halibut

For the peppercorn rub, grind all spices together in a spice grinder to create a blended pepper seasoning mix.

For the lemon-peppercorn butter, whip all ingredients together until smooth and evenly blended into butter. Move butter to an airtight container and refrigerate to firm.

For the chili oil, add all ingredients except oil and pulse for 30 seconds in a blender or food processor. Next, slowly drizzle in oil to emulsify the oil and ingredients together. Move to a squeeze bottle. Refrigerate for up to 3 days.

For the herb roasted potatoes, preheat oven to 400 degrees. In a large bowl, toss all ingredients together and thoroughly coat all potatoes with butter and seasonings. Move to a parchment lined sheet tray. Roast potatoes for 20 minutes. Remove potatoes from oven. Using a spatula, mix potatoes up to prevent sticking. Continue to roast for an additional 5-10 minutes or until evenly roasted and golden brown.

For the spinach, Swiss chard and bacon mix, heat a sauté pan over medium heat and melt the butter. Once the butter begins to foam add the bacon. Cook bacon until crispy. Next add the garlic and cook for 30 seconds or until fragrant. Add the spinach to slightly wilt. Toss well with bacon, garlic and butter. Next add the Swiss chard and black pepper. Toss well. Sauté spinach, chard and bacon mix together over medium-high heat for 1 minute to heat through. Deglaze pan with Amber beer and braise greens until all beer is absorbed.

To make the pickled onion, add sugar, water, vinegar and salt to a large pot of water. Bring to a boil and simmer for 4 minutes ensuring all sugar is fully dissolved. Place the onions in a heat proof container. Pour hot liquid over onions and let stand at room temperature for 2 hours to pickle. Refrigerate up to 5 days.

Season each piece of halibut heavily on one side with 1 tsp of peppercorn rub. In a non-stick pan, preheat pan over medium-high heat. Add 2 tsp of clarified butter for each piece of fish in the pan. Sear fish seasoned side down first for 3 minutes. Flip and continue to cook an additional 3-4 minutes. Or until the fish registers between 125-130 degrees in doneness.

To plate, place 4 oz of potatoes in a straight line on a large serving plate. On either side of the potatoes, equally distribute “nests” of crispy bacon, braised spinach and Swiss chard mix. Place halibut on top of the potatoes and add 1 Tbs of lemon-peppercorn butter to melt over fish. Drizzle only the fish with chili oil. Top with pickled onions.