Michael's Alaskan Halibut Recipe

Potato Crusted Halibut Genovese (serves 4)

4 6 ounce halibut steaks
Dash of lemon pepper
3 Yukon Gold potatoes (sliced paper thin)
2 ounces caper berries, stems removed
1/2 pound butter, softened
4 total ounces fresh chopped parsley, sage, rosemary, and thyme
2 ounces of All Purpose Flour
2 ounces olive oil

Combine all fresh herbs with softened butter and set aside. Season halibut steaks with lemon pepper. Arrange the potato slices on one side of the halibut steaks, should resemble fish scales. Sprinkle with flour on the potato side. Saute, on medium heat, potato side down in olive oil for 5 minutes in a non stick pan. Remove fish from pan and place on a cookie sheet (potato side up). Put in a 350 degree oven for 6 minutes or until firm. Remove fish and place caper berries on top of potato side. (Optional, top caper berries with a spoon of butter, which will melt). Choose vegetable of choice to serve with halibut. Chef's suggestion would be peeled steamed asparagus. Another nice compliment to this meal would be halved Brussels sprouts. (This is not the chef's wife's preference!)

For dessert, the chef suggests a nice bowl of wild berries topped with a vanilla lemon cream. Serve with a dessert wine.

Vanilla Lemon Cream

4 ounces heavy whipping cream
Zest of half a lemon
1 teaspoon vanilla extract
1 teaspoon sugar or honey

Whip all ingredients together until soft peak. Top berries with this cream. If you have extra, save and use for topping to your morning pancakes or waffles. Also will make a nice topping for some cocktails in the summer or in hot chocolate in the winter!