Once home, I rinse the fish, wrap it loosely in wax paper and set it on a tray lined with ice in the refrigerator. My favorite way to cook halibut is to coat it in fresh herbs and let it “marinate” ...

Butter-Poached Halibut with Brandade, Chanterelle Mushrooms, preserved Cherry Tomatoes, and White Miso Beurre Blanc. Make this at home!

This deeply savory tomato-onion jam from chef Laurel Burleson of Ugly Apple Café in Madison, Wisconsin, is an excellent opportunity to ask for scratch-and-dent tomatoes at your local farmers’ market.

Join me on an unforgettable Alaskan adventure as I cook a fresh Pacific halibut straight from the wild! From catching to cooking, experience the full journey in the heart of Alaska’s breathtaking ...