Eddie V’s Prime Seafood is known for their fresh fish, and as such, the restaurant will bring in the “first of the season” halibut beginning on March 16th. Executive Chef, Derek McCarthy says, “Halibut is one of the most popular fish served in our restaurants. Halibut has a fish texture, large flake and low oil content. The taste is light, fresh and clean. Being a large fish, the portion cuts tend to be 1 ½ inches thick and are best cooked sautéed, broiled, steamed, en papillote (baked in parchment paper) or even fried into smaller pieces. In honor of its arrival, Chef is sharing a great recipe for the at home cook.
Sautéed Halibut with Macadamia Crust
8 oz each (1 inch thick) Halibut
4 oz of clarified butter
½ cup of Macadamia Nuts, crushed
½ cup of Panko
½ cup of Flour
4 oz of Buttermilk
2 Tablespoons of Salted Butter
1 each lime, peeled and cut into filets
1 each orange, peeled, cut into filets
1 each pink grapefruit, peeled, cut into filets
2 teaspoons of chives
Fun Facts About Alaskan Halibut:
Halibut are among the largest fish in the sea and the largest of all the flatfish. They can grow to more than 8 ft long and 700 lbs. Halibut weighing in at more than 100 pounds are often called "Whales", "Soakers", or even "Barn Doors", while smaller halibut, less than 20 pounds, are often called "Chickens". The largest Alaskan halibut ever caught while sport fishing was 459 lbs. in Unalaska Bay.
Halibut t is an excellent source of high-quality protein and minerals, low in sodium, fat and calories and contains a minimum of bones. Halibut fisheries have changed dramatically over the past several decades. In the 70's, halibut was fished for during a 5 month season. In the late 80's, only two openers of 24 to 48 hour lengths were available. This "derby style" fishing produced huge landings but low quality catch, not to mention, the extraordinary risks fishermen took during these short periods to secure their seasonal income. In 1995, halibut fishing switched to an individual vessel quota system which has increased the availability of fresh halibut to an 8 month annual span, while also increasing the quality of the halibut landed.
Today, commercial Pacific halibut fishing is regulated by the International Pacific Halibut Commission. Members from the U.S. and Canada meet yearly to review research, check progress of commercial fishery, and make new regulations. This management is intended to allow maximum sustained yield of halibut.
ABOUT EDDIE V’S PRIME SEAFOOD
Achieving institutional status in Texas and Arizona, Eddie V’s is an experience filled with Seafood, Steaks and Rhythm providing guests with a selection of top of the catch, prime seafood creations, USDA prime beef and chops, and fresh oyster bar offerings. Garnering acknowledgements from Bon Appétit (“Eddie V’s Sets the Standard for Seafood”) and accolades from Wine Spectator’s (Award of Excellence), the setting is relaxed, refined and filled with the rhythms of nightly live music from The “V” Lounge. For more information visit www.eddiev.com 1270 Prospect Street La Jolla, CA 92037 | 858.459.5500| Open for nightly for dinner only beginning at 4:00pm
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