Cabbage Patch Halibut – Come On, Use Your Head

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Make 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)

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