Kelly Stanley, chef de cuisine at Great Blue Heron Grill, is passionate about local food systems – often sourcing ingredients from farmers, fishers, bakers and cheesemakers throughout Whatcom County. This recipe is no exception, using halibut from Lummi Seafood Market in Ferndale.
You’ll find this dish on the menu at Great Blue Heron Grill this spring served with baby potatoes and asparagus. Try your hand at this herb crusted halibut, or come in and have it prepared for you by the talented culinary team at Semiahmoo.
• 10-12 ounces boneless skinless halibut filet, cut in half
• 1 cup dill cream sauce
• ½ cup herbed bread crumbs
• 1 cup heavy cream
• 6-8 whole garlic cloves, peeled
• 1 package fresh dill (about .75 ounce)
• 1 bundle fresh chives
• 2 tablespoons lemon juice, plus zest
• Salt and pepper to taste
In a small sauce pot, simmer heavy cream with garlic cloves over medium-low heat for 15-20 minutes until garlic is soft and cream is slightly reduced. Mix in half of the dill and half of the chives (save the remainder for the herbed bread crumbs). Pour into blender and blend until smooth. Pour back into sauce pot and stir in lemon zest, juice and salt and pepper. Sauce will become slightly thicker with the addition of the lemon juice.
• ½ cup panko
• 2 tablespoons melted butter
• Remaining chives and dill, finely chopped
Preheat oven to 400 degrees. In an oven-safe baking dish, place halibut, then top with sauce and bread crumbs. Bake for 10-15 minutes, or until the internal temperature of the halibut reaches 115 degrees Fahrenheit. Allow to rest for 5 minutes before plating.
Semiahmoo Resort offers dining options at Great Blue Heron Grill, Packers Kitchen + Bar and Seaview Café.
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