Halibut Olympia

Dispatches from Halibut Season - Part 2

By Kinsey Brown, @ironandpearls
Fisherwoman, F/V Lucid Dream

If you caught our spring halibut dispatch, you know we split this year's fishing into two windows. Our first trip lined up with Mother's Day, hauling fish on deck while Prince William Sound still held a chill and the mountains were streaked with snow. Now we're back with the fall installment.

Crew-woman Aviva Kiniko longlining for halibut. 2025 season.

We saved the rest of our halibut quota for the fall, another favorite time of year. The weather can turn quickly then, but the light is soft and golden, and there's something about wrapping up the season that feels grounding. By the time the last halibut is landed, you can almost feel winter breathing at the edges.

While most of our catch is sold commercially, we always save a small amount of what we call our "homepack." It's the fish that fills our freezer and carries us through the winter, something we treasure after so much time and effort at sea. For me, it's one of the most satisfying parts of the work. I love planning out what I'll make from our halibut. Each meal is a reminder of where it came from and the hands that caught it.

This recipe is one of my fall kitchen adventures in halibut that I hope you can enjoy at home too!

Halibut Olympia

Serves 4

This is an Alaskan classic that everyone has their own special recipe for. Try your own spin on it, like adding your favorite hot sauce or different herbs. No matter the exact recipe, this seems to always be a crowd pleaser!

Ingredients

• 4 portions of Alaskan halibut

• ¼ cup sour cream

• ½ cup mayonnaise

• 1 lemon

• ¼ cup white wine

• 2 tbsp mustard

• 1 cup sliced yellow onion

• 1 sleeve of Ritz or similar cracker crumbs

• 1 clove garlic, diced

• ¼ cup fresh parsley, chopped

• Salt, pepper, and paprika

Instructions

Caramelize the sliced onion and garlic on the stove with ~1 tbsp butter and a dash of salt. When onions are nicely cooked down and browned, remove from heat.

Pat halibut dry and season with salt, pepper, and paprika. Place in a glass baking dish and preheat the oven to 400°F. In a bowl, mix sour cream, parsley, mayonnaise, mustard, wine, and juice from half the lemon. Spread half of this mixture over the portions, then layer on the caramelized onions. Spread the rest of the mixture on top of the onions. Generously cover the portions with cracker crumbs and bake for 25 minutes. Serve with any remaining fresh parsley and lemon wedges on the side.

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