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Bay Scallop Stuffed Pacific Halibut with Coriander and Carrot Puree


Recipe courtesy Chef Jenn Felmley. Serves 4.


  • 4 Halibut or flat fish fillets (about 6 oz each)
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp cilantro leaves, finely chopped
  • 2 tbsp shallots, minced
  • 1 cup bay scallops, roughly chopped
  • ¼ cup Panko bread crumbs
  • 1 egg, beaten
  • Salt and pepper to taste
  • ¼ cup unsalted butter, melted
  • 2 or 3 lemons sliced
  • 3 tbsp cilantro leaves

For the Coriander and Carrot Purée

  • 3/4 lb carrots (4 medium), halved lengthwise and cut into 1/2-inch pieces
  • 1 garlic clove
  • ½ tsp ground coriander
  • 1/3 cup low-sodium chicken broth
  • ¼ tsp salt
  • 1 tbsp unsalted butter
  • 1/8 tsp Sriracha or garlic chili paste (optional)

How to Prepare:

For the Halibut

  1. Preheat oven to 450 degrees F
  2. Halibut fillets range in size and thickness; pound to even out. For thicker center cut pieces of halibut, butterfly and lightly pound flat.
  3. Gently fold together parsley, cilantro, shallots, scallops, bread crumbs, egg and season with salt and pepper. Lay fillets flat (with darker or skin side up) and lightly season with salt and pepper. Divide stuffing among fillets, fold thinner half of fillet over stuffing and tuck under to seal.
  4. Place 2 to 3 slices of lemon onto a parchment lined cookie sheet. Cover with fish rolls, seam side down. Brush fish with melted butter. Bake until just cooked through, about 15 to 20 minutes.

For the Coriander and Carrot Purée

  1. Place carrots, garlic, coriander, broth, and salt in a heavy saucepan. Cover and cook over medium heat until carrots are very tender, about 12 to 14 minutes.
  2. Purée mixture with butter and Sriracha in a blender or food processor until smooth.

To serve

Spoon carrot puree onto a plate and place halibut on top. Garnish with cilantro leaves.




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