SPICE RUB ROASTED WILD PACIFIC HALIBUT COLLARS

These large pieces of Wild Pacific Halibut have some very tasty meat. They can be used for making stock or roasting for a main dish as long as you don’t mind getting your hands dirty, like eating ribs.

Ingredients

  • 2-3 lbs – large Wild Pacific Halibut collars

  • ¼ cup – Bailey’s Seafood Dry Rub (can use store bought rub as well)

Bailey’s Seafood Dry Rub

  • 1 Tbsp – Kosher salt, preferably Diamond Kosher Salt

  • 2 Tbsp – celery salt

  • 1 Tbsp – ground black pepper

  • 4 tsp – granulated garlic, not garlic salt

  • 2 tsp – ground ginger

  • 2 tsp – paprika

  • 1 tsp – dry mustard

  • ½ tsp – allspice

  • ½ tsp – cayenne

  • ½ tsp – nutmeg

Method

  1. Coat Wild Pacific Halibut collars generously with dry rub and refrigerate for 8 to 24 hours.

  2. Roast in 400° F oven about 30 to 45 minutes or until flesh is opaque and falls from the bone.

  3. Dig in!

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