Pepper-Seared Alaska Halibut

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

Halibut steaks are cooked until flaky with a black-peppercorn crust. A Horseradish Sour Cream Sauce adds a creamy kick to the fish.

Ingredients

4 5-oz. Alaska halibut steaks
2 tsp. cracked black peppercorns
Salt, as needed
Oil for frying
Horseradish Sour Cream Sauce (recipe follows)
Lemon wedges, if desired

Horseradish Sour Cream Sauce:
1⁄3 cup sour cream
1⁄3 cup plain nonfat yogurt
1 tbsp. prepared horseradish
1 tbsp. parsley, minced
1 tbsp. chives, minced
1 tsp. lemon juice
1⁄2 tsp. lemon zest
1⁄4 tsp. salt

Steps

1. Season halibut with salt and lightly press cracked pepper into both sides of each steak. Heat a lightly oiled large skillet over medium-high heat and sear halibut steaks until browned, 2-3 min. on each side.

2. Reduce heat to medium and cook until fish just flakes when tested with a fork.

3. Serve with Horseradish Sour Cream Sauce and lemon wedges.

Horseradish Sour Cream Sauce:

Whisk together all ingredients until well combined.

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Ideas and Innovation
pinterest hand phone

We like to offer a constantly changing menu. Last year, I started a Pinterest account—not for marketing, but for my team, so that they can look to the recipes for inspiration and try something new. We tried protein cookies based onto a Pinterest recipe, and our residents loved them.

Ideas and Innovation
coal creek student salad bar

When I was visiting Minneapolis Public Schools, I saw that they have these cool signs on top of their salad bars. As soon as we got back, we re-created them. They are big and branded, and have the portion requirements. They say “Taste something new today” on one side, and we support our local farmers on the other. They help the bars look fresh and delish, and attract students’ eyes.

Menu Development
chicken tetrazzini bowl

The No Whey station in the main dining hall at Georgia Southern University in Statesboro, Ga., offers students meals that are free of the eight most common allergens. When Brittany Parham, the dietitian who oversees the station, polled food-sensitive students on which favorites they missed most, “comfort foods” was the overwhelming response. Parham, who herself has food allergies, worked with chefs on the 20,000-student campus to focus on allergen-free versions of pasta bakes, biscuits, banana bread and other down-home dishes. Recently, the chefs reworked the school’s traditional chicken...

FSD Resources