Halibut Collar
Chile-Hazelnut Salsa, Lime, Cilantro
Chef Jordan Waters of The Walrus and the Carpenter | Seattle, WA
Yield: 15 collars
Adapted by StarChefs | November 2025 | Photo: Alexander Zeren
INGREDIENTS
Brined Halibut:
Halibut collars
Kosher salt
Chile-Hazelnut Salsa:
2 quarts olive oil
8 ounces thinly sliced garlic
10 ounces hazelnuts
2 ounces morita peppers
2 ounces New Mexico peppers
2 ounces Aleppo peppers
6 ounces sesame seeds
Zest of 6 oranges
Kosher salt
To Assemble and Serve:
Lime zest
Cilantro leaves
1 lime, quartered
METHOD
For the Brined Halibut:
In a nonreactive container, combine halibut and 5-percent salt brine by weight of fish. Submerge fish. Cover and refrigerate overnight.
For the Chile-Hazelnut Salsa:
Heat oven to 350°F. Place peppers on an aluminum foil-lined sheet tray and roast 10 minutes, or until fragrant. Let cool. In a food processor, pulse hazelnuts until bite-sized pieces are achieved. Set aside. Transfer roasted peppers to the food processor and grind until a paste-like consistency is achieved. Set aside. In a saucepan over medium flame, heat 1 quart oil. Add sesame seeds and fry until golden brown and crispy. Strain, reserving oil and seeds separately. Repeat this process with garlic, hazelnuts, and chiles, using the same oil and adding the remaining 1 quart as needed to cool and keep temperature consistent. Remove oil from heat and let cool to 160°F. Stir in all fried solids and orange zest. Season with salt. Transfer to an airtight container and reserve.
To Assemble and Serve:
Remove Brined Halibut from brine and pat dry. Set aside. In a heavy-bottomed pot over high flame, heat oil to 350°F. Add Brined Halibut and fry until golden brown and crispy. Transfer to a paper towel-lined plate and let drain. Once cooled, transfer to a serving plate. Top with 1 spoonful Chile-Hazelnut Salsa. Garnish with lime zest and cilantro. Serve with lime wedges.
