Wildfire has several signature dishes, but the one that probably has the most fame is our Macadamia Nut Crusted Halibut. When it's in season, it is certainly one of our most talked about dishes as I mentioned in my blog earlier this year, "Time to Celebrate the Halibut Season".

Wild halibut season usually begins around the middle of March and ends before Thanksgiving every year. For a good four month stretch, Wildfire must find a fish that we can substitute for the halibut. A great choice for this time of year is the Wild Alaskan Cod.  Actually called True Cod, this fish is long line caught and considered a "Best Choice" by the Shedd Aquarium's Rite Bite Program as it is considered sustainable under the Marine Stewardship Council.

Our preparation lends itself to large, flaky, white meat. We'll take an 8 oz cod fillet, lightly season with kosher salt and fresh ground black pepper, dip into seasoned flour then lightly beaten egg whites and last into a mixture of course breadcrumbs and grated parmesan. We then roast it in our wood burning oven until golden brown and serve it with spears of grilled zucchini squash, tomato jam and lemon butter sauce. It is delicious!

We always suggest this dish to our halibut fans and the responses have been overwhelmingly positive.  So, although you may dread the end of halibut season, do not lament! The Parmesan Crusted Alaskan Cod is a great substitution...

From the wood burning oven~