Tuesday, August 28, 2018

Cabbage Patch Halibut – Come On, Use Your Head

Don’t worry; this cabbage-wrapped fish recipe has nothing to do with those creepy dolls. I just thought “cabbage patch halibut” sounded a little more enticing that the other names I was considering. 

Although, anything with the word cabbage in it isn’t going to have people’s mouths watering, which is how we got “coleslaw.” Despite all that, this really is one of easiest, and most delicious ways you can cook fish. 

The leaf not only keeps the halibut moist, but also holds all your assorted garnishes and seasonings tight against the meat, which creates an even more intensely flavored final result. Just be sure to save the rest of the head, since once chilled, and sliced thin, it makes for a very interesting salad. Or simply slice it thickly, and fry it up with a few sausages.  

This technique should work no matter what fish and ingredients are used, but you may have to adjust the cooking time. The type, size and shape of your fish filet are all variables that affect how long this is going to take. Best to check with a thermometer, and I generally go to for something between 130-135 F. for halibut, but other fish have different target temps, so do some research.

One last tip is to make sure you cut your other ingredients nice and thin, so they’re able to cook during the relatively short roasting time. Other than that, you are only constrained by your imagination. So, whether you put your own twist on this or not, I really do hope you give it a try soon. Enjoy!

Ingredients for 2 Portions of Cabbage Patch Halibut:
2 teaspoons butter for the pan
2 boneless, skinless halibut filets (about 7 ounces each)
salt and cayenne to taste
2 large steamed cabbage leaves
1 tablespoon thinly sliced fresh ginger
1 Fresno chili pepper, thinly sliced
2 tablespoons sliced green onions
1 tablespoon soy sauce
1/4 teaspoon sesame oil
fresh cilantro leaves to garnish
2 tablespoons miso butter (2 tablespoons butter mixed with 1 or 2 teaspoons of white miso, or to taste)


Unknown said...

Hi, Chef John, This looks interesting. I'm hesitant to try it during the summer. Where I live, using the oven during the summer heats up the whole house and makes the interior miserable. I would like to use this during the fall and winter. However, I will try this using by Big Green Egg as an oven. I will let you know how that turns out.


Unknown said...

Hi Chef John! I plan on making this dish with salmon filets. Would the same cooking time and temperature be the same? I am after all, the Benedict Cumberbatch of my salmon cabbage patch!

Robert Scheidt said...

Now I know why the fisherman crossed the road. Just for the halibut

Jen said...

Does this require thawing frozen fillet first? Or can I just roast it for longer?

Unknown said...

Thanks for another good recipe, Chef John! I have a question for you. What brand of kosher salt do you generally use? I've read that one teaspoon of table salt is one and half teaspoons of Morton Kosher salt but two teaspoons of Diamond Crystal salt.

Bayli said...

Chef John,
This looks wonderful. Are there any considerations that you make when cooking an oily fish, other than size and shape? I'm trying to get more fish into our diet, but I cannot use any white fish. Oily fish, such as salmon, trout, and tuna are just fine. Thanks for another great technique to try.

David A said...

Where are the text instructions? Eight minute vid is to long to get the instructions from.

Unknown said...

Hi, thanks so much for your recipes. Have been always watching yours for years.
I was wondering where I can find what to do with the rest of the cabbage. You said it would be on your blog but I couldn't find it.
Thank you.

Sean Gillum said...

I added a very small splash of fish sauce to each packet and it was awesome. More umami!

Michael Jenkins said...

Just made this recipe and it was delicious! Used the same Asian style ingredients that you used in the video, along with the incredible and super easy to make miso butter. I used a salmon filet instead of halibut, but it was some of the most flaky and tender salmon I've eaten.

Thank you Chef John!