Chef Mark Allison's Column

Septemeber 16th, 2019

James my youngest son loves fish, in fact any kind of fish he'll eat. His favorite being wild Alaskan salmon. Before James was born we actually lived in Alaska for 10 months on a Fulbright teachers exchange program back in 1998. I swapped my job at Neath Port Talbot College, our house in Swansea, even our little white car, to experience teaching in another country. California was the destination we were hoping for, but unfortunately no culinary instructors from that part of the world applied to go to the UK that year. So Alaska it was,

and believe it or not, we had amazing time. Full of exciting adventures and meeting new people. On one occasion I caught a 50lb king salmon on the Kenai River with one of the nicest guys I've ever met, Jim Hollis.

Twenty years on we are still best friends to this day, and he's visited us in the UK and our home in Charlotte, North Carolina on more than one occasion. I'm sure my son James would have loved to have caught that king salmon. I shop for fish or shellfish twice a week, each time James comes with me, he likes to see what's available or try something new. So this is the dish we made together at home the other night, hope you enjoy it as much as James did. I think halibut has just made his favorites list.

Pan Fried Halibut with Lemon Parsley Asparagus
Serves 2

Ingredients:
2x 6oz halibut fillets
Sea salt & freshly ground black pepper
2 tablespoons olive oil
1 bunch asparagus, trimmed
2 tablespoons freshly chopped parsley
1 lemon, juice and zest of

How to make:
Season the halibut fillets on both sides with salt and pepper.
Place a medium size frying pan on the stove over a medium high heat, add the oil, allow the oil to get hot, then carefully add the halibut fillets to the pan, cook for 2 to 3 minutes.

Turn the fish over and cook for a further 1 to 2 minutes, check that the fish is cooked all the way through, then remove and set aside, keep warm.

Add the asparagus to the pan and cook for 1 minute, then add the parsley and lemon juice and zest, cook for a further 1 minute.

Place the cooked asparagus on to two warm dinner plates, top with the halibut, then spoon over the remaining parsley oil from the pan, serve.

 

Enjoy,
Chef Mark .

Copyright © 2018, 2019 Mark Allison