Our fresh catch of wild Alaska halibut has arrived in Phoenix, and we’re excited to share it with you. These pristine filets come from careful longline harvest, handled quickly and packed to preserve the clean flavor and firm texture that true halibut is known for. Over the years we’ve talked a lot about quality and authenticity when it comes to halibut, and we’re pleased to offer the real thing once again.
If you want an easy way to prepare it:
Pan-Seared Wild Halibut
• One 8-ounce halibut filet
• Sea salt and black pepper
• 1–2 tablespoons Bariani Olive Oil
• 1 tablespoon butter
• Fresh lemon
• Optional herbs such as thyme or parsley
1. Pat the filet dry and season with salt and pepper
2. Warm Bariani Olive Oil in a skillet over medium-high heat and add the butter
3. When hot, sear the filet for about 3–4 minutes until golden
4. Flip and cook another 2–3 minutes until opaque and flaky
5. Finish with lemon and herbs
Need more halibut recipes? Look here!
Want to review our past posts on halibut? Look here and here!
Our Alaska wild coho salmon, grassfed-grassfinished beef, delicious pork, local raw honey, Bariani extra virgin olive oil, Kenny’s New Mexico spice rub, and fresh Arizona medjool dates are also in excellent supply.
Come see us at the market this weekend to explore what’s in stock and consider purchasing halibut in bulk. It’s an excellent time to fill the freezer with your favorites.
Happy Feasting,
Kenny & Brenna
