Barton Seaver
This family style dish combines the sweetness of raisins with the spice of ginger to create a complex and simple to make dish.

Halibut with Ginger-Raisin Crust

Recipe and photo by Barton Seaver

Serves 4 people

INGREDIENTS:

2 1/2 tbsp. butter

1/4 cup raisins, chopped into a paste

3 tbsp. panko

1 tbsp. peeled and grated fresh ginger

2 tsp. ground mace

grated zest of 1 orange

2 10-oz portions of Pacific halibut

DIRECTIONS:

• Preheat the oven to 300 degrees.
• For the coating, melt 2 tbsp. butter and combine it with the raisin paste in a small bowl.
• Add the panko, ginger, mace, and orange zest and mix well. It should be a think and sticky paste.
• Pat the halibut dry, then press the breading paste onto the top and have stick.
• Heat large ovenproof saute pan over medium heat and melt remaining butter. Then place halibut breading side down in the butter.
• Cook, without moving the fish, until coating begins to brown, about 4 minutes. Transfer the pan to the oven and cook for 20 minutes until crispy.
• Once done halibut is flaking apart if slight pressure is applied. Using spatula, turn the fish out of the pan and onto serving plate with breaded side up.