halibut chili recipe

Alaskan Halibut Chili

Southwest and Northwest meet in this Alaskan halibut chili, mating one of the tastiest fish in the Pacific Ocean with the flavors and spices of chili.
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Halibut Chili Ingredients

  • 2 Tablespoons olive oil
  • 1/2 cup coarsely chopped onion
  • 1/2 cup sweet bell pepper, diced
  • 1 teaspoon minced garlic
  • 1 can (14 oz.) diced tomatoes
  • 1 can (14 to 15 oz.) white kidney (or pinto) beans, drained and rinsed
  • 1 can (14 oz.) chicken broth
  • 1 cup fresh or frozen corn
  • 1 canned chipotle chile in adobo sauce, diced
  • 1 teaspoon each ground coriander and chili powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt, or to taste
  • 1 lb. Alaska Halibut (or cod), fresh, thawed or frozen, cut into 1-inch pieces
  • 4 cups cooked rice or small sea shell pasta, if desired


  1. In a deep heavy-bottomed skillet or saucepan, heat oil.  Sauté onions, bell pepper and garlic just until tender, about 5 minutes.  Add all remaining ingredients except Alaska Halibut, stirring gently.  Cover and simmer for 15 to 20 minutes, just until slightly thickened.
  2. Add fish, submerging into chili; cover tightly and simmer 5 minutes for frozen fish or 3 minutes for fresh/thawed fish.  Turn off heat and let seafood rest in liquid 5 minutes.  Serve each portion of chili over 1 cup rice or pasta, if desired.
Variation: Great with other Alaska whitefish varieties, such as Alaska Cod, Sablefish, or Sole.
Recipe and image courtesy of the Alaska Seafood website.