Maple Sage Halibut


Two servings. Pan-Seared North Atlantic Halibut, Local Maple Sage Glaze, Adirondack Succotash, Roasted Tri-Colored Fingerling Potatoes.

Ingredient (Serves two):
2 North-Atlantic halibuts
Local maple-sage glaze
Adirondack succotash
Roasted tricolor fingerling potatoes

More Information:
Halibut is a common name principally applied to the two flatfish in the genus Hippoglossus from the family of right-eye flounders. Less commonly, and in some regions only, other species of flatfish are also referred to as being halibuts

Halibut is a lean fish with mild, sweet-tasting white flesh, large flakes, and a firm but tender texture. Because of its leanness, this fish becomes dried-out if overcooked.

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Our owner personally pairs limited-production wines with each dinner that our chef creates. Wine pairs will be limited-production vintages with grape varietals that complement the ingredients used in the dish. Who’s more passionate about the creations: the owner with his wine or the chef with the ingredients? You’re going to have to be the judge on this one.
Wines not shipped to all states. Must be age 21 or older.

This includes fresh market greens, vegetables, and chef’s dressings.

This includes two servings of the chef’s dessert.

We will package as a gift.

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Pan-seared North-Atlantic halibut
Local maple-sage glaze
Adirondack succotash
Roasted tricolor fingerling potatoes

1. Preheat oven to 400 degrees.
2. Place a nonstick sauté pan with a small amount of oil or butter on a stovetop burner set to medium-high heat.
3. Place halibut in preheated sauté pan top side down. Sear for three minutes and then flip. Sear on the bottom side for an additional three minutes.
4. Once you have completely seared the halibut, place it and the fingerling potatoes on a sheet tray sprayed with pan coating. Place the tray in the preheated oven to continue cooking for six to eight minutes.
5. While the halibut and potatoes are cooking in the oven, place another sauté pan on a stovetop burner set to medium-high heat. Place the maple-sage glaze into the sauté pan. Bring to a simmer. When the glaze has reached a simmer, remove from the burner and set aside for plating.

1. Place the fingerling potatoes in the center of the plate.
2. Place the halibut on top of the fingerling potatoes.
3. Top the halibut with the Adirondack succotash.
4. Complete the dish by drizzling the maple-sage glaze around the plate.


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