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Easy, Fresh Halibut Recipe

Who doesn’t love freshly caught fish for dinner? It is a Slaughter family favorite, which is why we enjoy finding recipes that help us turn our Halibut, Salmon, and Cod from our trips to Alaska into delicious recipes we all enjoy.

I won’t lie, I am not the chef of the family. So, Corinna or Josie are the ones leading the way cooking these recipes, but I am happy to jump in and help with the eating part!

This recipe is a new one that Josie was introduced to with Tilapia but has tweaked to become one of our family’s favorite Halibut recipes. It is fast, rich in flavor, and easy to clean up (another reason we love it!). We use our fresh caught Halibut that we landed at our Luxury Alaska Salmon Fishing Lodge.

Other fish that would go well with this recipe are sea bass, tilapia, red snapper, or striped bass.


Here is what you need:

  • 4 fresh Halibut fillets (the better quality the more tender and flavor-rich they will be)


  • ½ cup of fresh Pesto
  • ¼ cup dry white wine (sauvignon blanc recommended, but we enjoy pino grigio with it as well)
  • ¼ cup olive oil
  • Salt
  • Pepper
  • 1 medium sweet potato (you can also use zucchini and carrots)


  • Pre-heat your oven to 450 degrees
  • Peel the skin off of your sweet potato (or zucchini/carrot). Then with your peeler create strips of sweet potato (or zucchini/carrot). We like lots of sweet potato so we do nearly the whole potato, but depending on how much you want on your fish you can use less.
  • Cut 4 pieces of aluminum foil large enough to wrap each fillet and lightly cover the foil in a non-stick spray
  • Wash the halibut with water, dry, then lay one piece of fish on each piece of foil
  • Cover each piece generously with salt and pepper
  • Put a dollop of pesto on each fish so that the fish is not overwhelmed, but well-covered.
  • Layer your sweet potato strips on top of the pesto to your liking. We do about 10-15 strips per fish.
  • Add another layer of salt and pepper on top of the sweet potato.
  • Gather the tin foil around your fish so that when you pour the olive oil and wine it does not run out of the foil.
  • Drizzle olive oil and white wine over each fish – enough to create a small pool around your fish.
  • Wrap the fish in the foil and place in the oven for 12 minutes.

When the fish comes out of the oven your house will smell amazing! Simply unwrap the fish and transfer to a plate to eat, then drizzle with the remaining liquid.


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