In this recipe, Pacific halibut steak is topped with a bright, punchy escabeche sauce. Each bite lights up different parts of your palate — and before you know it you’ll have eaten all that’s on your plate.
Fish escabeche has a light feel and acidic balance of flavor that I rarely get tired of, especially in the warmer seasons of the year. This version is made with red pepper and a mix of fresh herbs that are bountiful during the summer. It’s an easy sauce to make, but when paired with any meaty Pacific Halibut steak, it feels like an extra indulgent dish.
The WAC recipe team featured Pacific Halibut Escabeche in a live event! Watch the recording of the cooking demo to see how it's made.
About Chef Amanda Elliot:
Amanda Elliott is the chef/owner of Beet Box and Belly in Columbia, Missouri. She is also a freelance recipe developer sharing recipes centered on the idea of the communal table and embracing the heritage of food through travel.