Serves 4
Prep Time 5 minutes
Cook Time 15 minutes

4  Alaska Halibut fillets (5 to 6 oz. each), fresh, thawed or frozen
3 Tablespoons grapeseed or olive oil, divided
2 cups semolina flour
1/2 teaspoon kosher salt   


Rinse any ice glaze from frozen Alaska Halibut under cold water, pat dry with paper towel.  Drizzle a little oil into a heavy nonstick skillet and heat over medium-high heat.  Brush halibut with remaining oil, then roll fish in semolina flour, making sure to cover all sides.  Place the fish in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned.  Shake pan occasionally to keep fish from sticking.

Turn halibut over and season with salt, then reduce heat to medium.  Cook an additional 6 to 8 minutes for frozen halibut or 3 to 4 minutes for fresh/thawed fish.  Cook just until fish is opaque throughout.

Serve over grilled vegetables or fresh greens topped with balsamic and olive oil.  

Recipe by Alaska Chef Erik Slater.  "Semolina is a bit courser than most flour, has an awesome texture and creates a great crust for Alaska halibut.  I really enjoy semolina and seafood together.  It’s a simple and humble pairing that lends itself to all kinds of sauces and flavors.  It won’t distract you from the most important thing on the plate: the fish!"