For this post, I’m partnering with Catch 49, an exciting new Alaska seafood company. What I love about Catch 49 is that I know all about where my seafood was caught, who caught it, and even the name of the boat on which it was caught. By getting seafood from Catch 49, I know that I’m supporting local small-boat fishermen and wild, healthy, sustainable seafood, which in turn helps promote our local communities and fisheries here in Alaska.
Catch 49 is a Community Supported Fishery (CSF) that offers consumers delicious, high-quality, locally caught, wild Alaska seafood. Like Community Supported Agriculture (CSAs), our CSF allows you to order a “share” of the season’s harvest from small boat Alaska fishermen ahead of time. Find out more about how the Community Supported Fishery works here.
Catch 49 is part of the Alaska Marine Conservation Council, a long standing supporter of healthy ocean ecosystems in Alaska.
This year Catch 49 is offering a special one time purchase of Homer Halibut just in time for the holidays. And it’s not too late to order! You can order until December 20th for a December 21st pick up.
Just in time for your holiday festivities and Christmas seafood feasts, I bring you this phenomenal halibut and cream cheese wonton appetizer with a kick. Think locally caught wild Alaska halibut meets crab rangoon meets jalapeño poppers. These wontons are absolutely yummy.
I got the inspiration for this recipe from my friends Marcy and Deb, who served these up at a progressive dinner party for my wife’s hockey team. These wontons got rave reviews and were one of the highlights of the night. Several months have gone by and I still haven’t forgotten about them, eager to try to replicate them at home.
*Big thanks to Catch 49 for providing me with the gorgeous halibut featured in this recipe. All opinions stated here are my own.
Spicy Halibut & Cream Cheese Wontons
Makes about 18 wontons.
- 6 ounces cream cheese, room temperature
- 6 ounces halibut, cooked
- 1 large jalapeño, seeded and finely chopped
- salt
- wonton wrappers
- vegetable oil for frying
- For serving: Thai sweet chili sauce
To the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, halibut, and jalapeño. Mix on low-medium speed until combined, about 60 seconds. Season the mixture with salt to taste.
To assemble the wontons, place a shallow bowl of water on your work surface. Take one wonton wrapper, dip the tip of your finger into the bowl and wet two edges of the wonton wrapper. Place 1 1/2 teaspoons of the halibut filling into the middle of the wrapper. Fold the wrapper over into a triangle and seal the edges securely. Repeat with the remaining wrappers and filling.
Heat the oil in a dutch oven over medium-high heat until it reaches a temperature of 325-350 degrees. Add the wontons to the hot oil, working in batches, and fry 1-2 minutes until golden and crispy. Transfer to paper towels to drain. Repeat with remaining wontons.
Serve promptly with Thai sweet chili sauce.
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