Slideshow

Sustainable Seafood

Slide 1 of 22

< back
next >

Halibut with Brown Butter, Lemon and Aged Fish Sauce

I take any excuse I can find to make Louisville chef Ed Lee’s frog legs in fish sauce. I had the opportunity once to stand next to him while he made the dish and I was hooked right away. One day, however, I found myself without frog legs. Shocking, but true. Turns out, the warm, toothy texture of cooked halibut is a perfect substitute in Ed’s dish, so I started playing around and came up with this take on a modern-Asian, backwoods-Kentucky frog dish. You almost never get to say that, do you? I serve this with plenty of rice and a side of grilled miso-glazed eggplant. —Andrew Zimmern

Go To Halibut with Brown Butter, Lemon and Aged Fish Sauce