Recipe of the Week: Alaska Halibut with Spring Dill Soup and Crisped Prosciutto

PREP TIME: 0 minutes
COOK TIME: 40 minutes

• 1 to 1.5 oz. fresh Alaska Grown dill
• 1 Tablespoon extra-virgin olive oil
• 1 Alaska Grown leek, trimmed, sliced and
• 1 large Alaska Grown white fleshed potato,
peeled and cubed (about 10 to 12 oz.)
• Ground cayenne pepper, to taste
• Fresh ground nutmeg, to taste
• 2 vegetable bouillon cubes
• Up to 1 cup Alaska Grown whole milk
• 1 to 2 Tablespoons salted butter
• 4 wild Alaska halibut fillets (4 oz. each)
• Sea salt and Fresh ground pepper, to taste
• 4 slices crisped prosciutto


Bring a small pot of water to boil.  Add fresh dill and cook 1 minute.  Remove dill to a bowl of ice water.  Drain.  Heat olive oil over medium heat in a large stock pot.  Add leek and sauté until fragrant, about 3 minutes.  Add potato, cayenne, and ground nutmeg; stir.  Add enough water to cover vegetables (about 3 to 4 cups).  Add bouillon, stir, and let simmer over medium heat until potato is fork tender, about 15 minutes.  Allow to cool slightly.  Pour into a blender or food processor and blend in batches until smooth.  Add milk to thin soup if too thick.  Taste and season with salt and pepper, as desired.

Blend dill with a small amount of water in a blender until completely broken down and vibrant green.  Remove; set aside.

Heat butter in a large sauté pan over medium high heat.  Add fillets to pan and cook until golden brown on one side, about 3 to 4 minutes.  Turn fillets over, cook another few minutes just until opaque throughout.  Divide halibut among 4 bowls.  Gently ladle soup around halibut, grate on fresh nutmeg, and top with prosciutto.  Garnish with dill, if desired.

Recipe by Chef Laura Cole, 229 Parks, Denali National Park, AK


Nutrients per serving: 603 calories, 32g total fat, 15g saturated fat, 49% calories from fat, 133mg cholesterol, 39g protein, 45g carbohydrate, 5g fiber, 1207mg sodium, 250mg calcium, and 430mg omega-3 fatty acids.