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Roasted Alaska Halibut with Clams and Sake Broth

Roasted Alaska Halibut with Clams and Sake Broth
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Servings
24
Servings
24
Roasted Alaska Halibut with Clams and Sake Broth
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
24
Servings
24
Instructions
  1. Mix miso, sugar, and 2 Tbsp. sake. Coat halibut with miso mixture and set pieces slightly apart on a lightly oiled sheet pan. Preheat oven
  2. to 450F. Bake halibut for 8-10 minutes until barely opaque and still very moist-looking in center of thickest part. Remove from oven, cover
  3. and keep warm.
  4. In a large pot steam clams. Remove the clams and strain the liquid. Discard any clams that dont open.
  5. In a new pot add strained clam liquid, broth and remaining sake. Bring to a boil. Add orzo and carrots, reduce heat to a simmer. Cover and
  6. cook until orzo is tender, about 8-10 minutes.
  7. Trim and discard end from bok choy. Pull leaves off stems, rinse and drain both. Cut stems and leaves diagonally into 1-inch lengths. Stir
  8. bok choy and peas into broth and orzo. Return to a boil, reduce to simmer, hold.
  9. SERVING STYLE
  10. For Buffet:
  11. In a round chafing dish place the cooked halibut, top with clams, and tomatoes. Ladle the orzo and broth around and over the fish and
  12. garnish with the green onions and tomatoes.
  13. For Plate:
  14. In a warm soup bowl, place 1 piece of the cooked halibut, surround it with 3 clams and 6 halves of tomato. Ladle 8 oz. of the orzo and
  15. broth over and around the fish and garnish with a sprinkle of green onion.
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