Meatless Monday Challenge

Halibut

As an environmental scientist, I always try my best to source my seafood in a responsible way to protect our fragile marine ecosystems.

Halibut is deliciously tender and flaky. It has a mild taste that takes on other flavors very well. Plus, there are ways to source Halibut sustainably!

U.S. wild-caught Pacific halibut is a sustainable seafood choice as it is local and native to the Pacific Ocean and responsibly harvested under strict regulation.

Here you will find all of our halibut recipes!

Simmer Down Your Search!

Pecan Crusted Halibut on a plate with spinach and two lemon wedges

20-Minute Pecan Crusted Halibut

pesto butter salmon served on top of creamy pasta

30-Minute or Less Fish Recipes

overhead photo of beer battered halibut with fires, dipping sauces, and lemon wedges

Crispy Beer Battered Halibut

Creamy halibut chowder served with crackers and garnished with scallions.

One-Pot Creamy Halibut Chowder

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Recently, my family and I had the opportunity to v

Recently, my family and I had the opportunity to visit the beautiful @biltmoreestate in Asheville, North Carolina. There is an incredible Winery located on the 8,000-acre property that has been in operation since 1985, and produces more than 20 handcrafted vintages. While there, we participated in the complimentary wine tasting and I completely fell in love with their Sauvignon Blanc, which inspired me to create a White Wine Sangria for spring! The @biltmorewines Sauvignon Blanc has bright citrus aromas which play well with the triple sec, lime, and lemon in this recipe. The strawberries bring extra sweetness and acidity, which balances the subtle tart notes of pear in the wine, and the club soda brings extra bubbles to the already crisp finish. Grab the full recipe below and find a bottle of Biltmore Estate Sauvignon Blanc (or your favorite Biltmore white wine) at a retailer near you! #Biltmore #BiltmoreWines

White Wine Sangria
-2 lemons, washed and sliced in wheels
-2 limes, washed and sliced in wheels
-½ cup granulated sugar
-¼ cup triple sec
-1 bottle Biltmore Estate Sauvignon Blanc (or your favorite Biltmore white wine)
-1 ½ cups strawberries, washed, tops removed, halved
-2 cups club soda
-Ice

Method
To a large pitcher, add the lemon and lime slices and granulated sugar. Muddle for 30 seconds until the sugar combines with the citrus juices. Add the triple sec, then stir to combine. Add the Biltmore Estate Sauvignon Blanc and sliced strawberries to the pitcher and stir again. Just before serving, add ice and club soda. Enjoy!

Inspired by Bonefish bang bang shrimp, this crispy

Inspired by Bonefish bang bang shrimp, this crispy, bite-sized bang bang salmon requires just 5 ingredients to bring bold flavor, beautifully balanced between savory, sweet, and spicy.

-¾ cup panko breadcrumbs
-10 ounces skinless salmon
-¼ cup mayonnaise (or Greek Yogurt)
-2 tablespoons Thai Sweet Chili Sauce
-1 tablespoon Sriracha (or more or less to taste)

-Preheat your oven to 400°F.
-Spread the Panko out on a baking sheet and toast on the top rack of the oven for 5-7 minutes until golden brown.
-Meanwhile, prep your salmon. Pat dry your salmon with a paper towel (consider these bamboo paper towels for a more sustainable option!) and slice it into bite-sized cubes, about 1 cubic inch in size.
-Make your bang bang sauce by whisking together the mayonnaise, Thai sweet chili sauce, and sriracha. Separate out ¼ cup of the sauce to use now and save the rest for later.
-To a large mixing bowl, add the prepped salmon and ¼ cup of the homemade bang bang sauce and toss to coat. The sauce will act as a binder for the crust.
-Then, add the toasted Panko to the bowl and toss again to coat the salmon in the breadcrumbs to form a crust.
-Turn your salmon bites out onto your baking sheet and bake for 8-10 minutes until the internal temperature reaches 145°F. Optional: flip the salmon halfway through for the most even crunch.
-Add a little extra bang bang sauce on top just before serving. Enjoy!

Here are my top 5 ways to celebrate Earth Day, as

Here are my top 5 ways to celebrate Earth Day, as someone with her degree in Environmental Health Science:

🌎 Simply, spend some time in nature. Connect to the Earth and all its beauty!
🌎 Grow something! I unfortunately do not have the greenest thumb, but I do find growing my own herbs is super easy! Even if you don’t have outdoor space, you can grow all kinds of herbs in your windowsill.
🌎 Enjoy a meatless meal! The overconsumption of meat leads to overconsumption of land and water, overuse of fossil fuels, and overproduction of animal methane—a large contributor to greenhouse gas emissions. Simply put, reducing your meat and dairy consumption directly improves your individual footprint by reducing demand for these products. If you need inspo, I have tons of meatless recipes on marleysmenu.com and even a whole Meatless Monday challenge!
🌎 Watch an educational doc! (My faves include anything David Attenborough , my octopus teacher, I am Greta, before the flood, blackfish, an inconvenient truth)
🌎 Take action! Do anything from donate to an environmental charity (there are TONS but a few that I support include Rainforest Alliance, earthJustice, conservation International, sierra club foundation), attend a local earth day event, or even just pick up some trash outside. ❤️

Beautifully golden brown with crispy edges and per

Beautifully golden brown with crispy edges and perfectly seasoned, these Roasted Honey Gold Potatoes make the most delicious side dish!
-24 ounces Honey Gold potatoes
-3 tablespoons olive oil
-3 sprigs fresh rosemary
-2 sprigs fresh thyme
-¼ teaspoon salt
-¼ teaspoon black pepper

-Preheat the oven to 425°F. -Chop your potatoes into 4 roughly equal-sized wedges and remove your rosemary and thyme from the stem and dice.  -Spread the potatoes out on a baking sheet and pour olive oil, rosemary, thyme, salt, and pepper on top.  -Use clean hands or a large spoon to toss to ensure each potato wedge is coated in oil and seasonings. -Roast for 30-35 minutes on the top rack, until potatoes are crispy and starting to turn golden brown.  -Top with more fresh rosemary and serve hot.

These Portobello Mushroom Wraps are packed with fl

These Portobello Mushroom Wraps are packed with flavor between the marinated mushrooms and onions, fresh toppings, and two types of cheese.

-1 large portobello mushroom
-¼ large red onion
-1 tablespoon olive oil
-1 tablespoon soy sauce
-1 teaspoon maple syrup
-¼ teaspoon salt
-¼ teaspoon pepper
-1 large wrap of choice
-2 tablespoons herbed cheese (such as boursin—any flavor)
-3 slices provolone cheese
-½ large tomato or other fresh toppings like shredded carrots or peppers
-¼ cup spinach or other greens or sprouts

-Preheat your oven to 425°F and slice your mushrooms and onions and spread them out on a baking sheet.
-Pour olive oil, soy sauce, maple syrup, salt, and pepper over mushrooms and onions and use two spoons or clean hands to toss, ensuring all of the mushrooms and onions are coated in the marinade.
-Roast the mushrooms and onions for 15 minutes. Meanwhile, start to assemble your wrap.
-Spread your boursin cheese over the wrap first. Then, stack the provolone slices, tomato, and spinach (or any other toppings of choice) in the center of your wrap.
-After 15 minutes, remove your mushrooms and onions, but keep your oven on. Stack the roasted mushrooms and onions on top of your other fillings and roll your wrap.
-To roll, rotate your plate so the fillings are horizontal, reaching from one side to the other.
-Then, fold the sides of the wrap over the fillings with two hands.
-Lastly, fold the side of the wrap closest to you over the fillings. Continue to roll away from you until your left with a tidy wrap.
-Stick the wrap back in the oven for 5 minutes until the cheese is melted and the whole wrap is warm. Alternatively, you can use a panini press to finish off your wrap. Enjoy hot!

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