• serves 4

Our chefs honor and elevate with superior ingredients, precise execution, and classic presentation. Truluck’s maintains an unwavering commitment to serving the highest quality, sustainable products that make sense for the plate, the palate, and the planet.

Try making this Alaskan Halibut recipe!


Herb Oil

  • .5 cup Spinach, blanched, shocked, squeezed
  • 2 tbsp Tarragon, picked
  • 2 tbsp Basil, picked
  • 2 tbsp Olive oil
  • to taste Sea salt

Date Vinaigrette

  • 4 each Mediool dates
  • .25 cup Sherry vinegar
  • 1.5 tsp Dijon mustard
  • 1 cup Canola oil
  • 2 tsp Black garlic
  • to taste Sea salt
  • 3 oz Water

Alaskan Halibut

  • 4 (8oz) portions Fresh Alaskan halibut
  • .25 cup Extra virgin olive oil
  • 2 cups Baby red tomatoes confine
  • 4 cups Baguette, charred, large dice
  • 2 cups Red onion, julienned
  • 1 cup Roasted garlic cloves


Herb Oil

  1. Blend all ingredients in a blender until smooth.
  2. Push through a fine strainer.
  3. Place in an airtight container and chill.
  4. If the oil seems a little too thick, simply whisk in some water (makes half of a cup).
  5. Set aside until plating.

Date Vinaigrette

  1. Blend all ingredients except for the oil in a high-powered blender.
  2. Add the oil slowly until it is fully emulsified.
  3. *If the vinaigrette seems a little too thick, simply whish in some water (makes one cup).
  4. Set aside until plating.

Alaskan Halibut

  1. Season the fish and cook in olive oil until fish is golden brown and medium.
  2. In a separate pan, heat the charred baguette, red onion, tomatoes and garlic with olive oil.
  3. When the ingredients are hot, remove the pan from the heat and toss in the baby arugula, salt, pepper and lemon juice.
  4. Mix until arugula is wilted.
  5. Split the salad evenly between four hot plates and top the salad with the halibut.
  6. Dot the plates with date vinaigrette and herb oil.
  7. Garnish with lemon wedges.
  8. Enjoy immediately.

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Dallas, TX 75201  |  Map

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