Wild Alaskan Halibut Matbucha with Raisins, Capers, Olives and Pine Nuts

Wild Alaskan Halibut Matbucha with Raisins, Capers, Olives and Pine Nuts

Wild Alaskan Halibut Matbucha with Raisins, Capers, Olives and Pine Nuts

This is a recipe that our Wild Alaskan Halibut absolutely sings in. Using quality, easy to obtain, Middle Eastern pantry staples is what makes this over the top easy and delicious!

Our friend Leetal Arazi/New York Shuk created this incredible dish and made it a cinch for you to replicate! Her signature sauce is readily available to stock your pantry shelf, right here. Not to mention her other delectable spices, seasonings, and sauces! We recommend one of everything!

Serves 4


  • 4 tablespoons olive oil
  • 2 garlic clove, thinly sliced
  • 1/2 cup castalvino green olives, cut in half
  • 1/2 cup black kalamata olives, cut in half 
  • 1/4 cup capers, soaked in cold water for 15-30 minutes until you get rid of some of the saltiness
  • 1/4 cup pine nuts
  • 1/4 cup Raisins, soaked in hot water for 15-30 minutes, or until soft and plump
  • ½ teaspoon Turmeric
  • 2 6-8 oz Catch Sitka Halibut portions cut into 4 pieces
  • 1 jar 10 ounce New York Shuk Signature Matbucha
  • 1/4 cup water 


  1. Preheat the oven to 380f. Season the fish lightly with salt and set aside.
  2. Begin making olive mixture; In a small pan place the oil and garlic, slowly heat up- once the garlic begins to fragrant, cook on low heat another 2-3 minutes on a slight simmer with gentle bubbles. You don’t want the garlic to brown. Add turmeric and pine nuts and stir for another 2-3 minutes on a slight simer. Turn heat off, add capers, raisins and mix in the olives. Set aside.
  3. In a heat proof casserole dish, place the matbucha with water and mix evenly to cover the bottom of the pan, place the pieces of Wild Alaskan Halibut on top and add the olive mixture on top of the fish. Roast for 10-20 minutes (according to the thickness of your fish). To check if the fish is ready you can insert a fork at the thickest point, and twist gently. The fish will flake easily when it's done and it will lose its translucent or raw appearance.

Enjoy & Best Fishes!


Thank you to Leetal Arazi @NYShuk for the recipe and photo!

If you liked this recipe, check out our Rockfish with Peppers and Onions!

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