Halibut

Nick's Baked Halibut in Vindaloo Gravy - STAFF RECIPE

Halibut

No

Ingredients:

4 x 200g portions BC Halibut Fillets

1 jar Pataks Vindaloo Paste

1 Onion - diced

4 cloves Garlic - crushed

1” Ginger Root – crushed

1 Tbsp Butter

1 can Crushed Tomato

1 can Coconut Milk

1 Roasted Red Pepper - chopped

1 cup Wine Vinegar

2 Kaffir Lime Leaves

1 cup Cilantro - chopped

1 cup Plain Yoghurt

1 Lime – cut into wedges

Salt and Pepper to taste

Crushed Chili Flakes (optional – to taste)

Directions:

• Fry diced onion, garlic, ginger and 6 tablespoons of Pataks curry paste in butter until fragrant and soft.

• Add tomatoes, coconut milk, wine vinegar, lime leaves, and chopped roasted red pepper and bring to a simmer. Check seasoning and add salt, pepper, extra curry or extra chili pepper to your personal preference. Vindaloo should have a pronounced hot and sour flavor profile.

• Cook for 45 minutes. You can use a hand blender to puree sauce for a smoother finished consistency, if you prefer.

• Place fillets of halibut into a greased, deep oven dish and cover with the vindaloo sauce and bake uncovered, in a hot (400F) oven for 15 - 20 minutes or until fish is fully cooked.

• Serve with steamed jasmine rice, and garnish with chopped cilantro, plain yoghurt and a wedge of lime.

Lemon and Herb Crusted BC Halibut

Halibut

No

Ingredients:

4 x 6oz Portions Fresh BC Halibut

Zest from 2 Large Lemons

4 tsp Fresh Dill - chopped finely

4 tsp Fresh Italian Parsley - chopped finely

2 tsp Cracked Black Pepper

1 tsp Sea Salt

4 tsp Dijon Mustard

1 Tbsp Vegetable Oil

Directions:

* In a medium bowl, mix together lemon zest, dill, parsley, pepper and salt.

* Lightly brush the flesh side of the halibut portions with one teaspoon of dijon mustard.

* Gently press each halibut portion, mustard side down, into the herb mixture.

* Heat the vegetable oil to medium-high in a large skillet, and place the halibut portions with the herb crust down into the hot oil.

* Sear the halibut for about 4 minutes, until you see a golden crust around the edges.

* Carefully turn the halibut over, and cook for another 4-5 minutes or until finished. Halibut is ready to eat when the flesh flakes easily with a fork.

Fresh BC Cioppino

Halibut

Yes

Ingredients:

1 lb. Fresh Halibut or Sablefish – skinless & boneless

(or use Lingcod or Rockfish - any white fish is great)

1 lb. Mussels

1 lb. Scallops (use clams if you prefer)

1 lb. Side Stripe Shrimp

1/4 Cup Olive Oil

1 Cup Diced Onion

1/2 Cup Diced Fennel

1 Tbsp Minced Garlic

3 oz. (90ml) Pernod

One Can Crushed tomatoes

4 Cups (1L) of Fish Stock

1/4 Cup Chopped Tarragon

1/4 Cup Chopped Basil

1/4 Cup Chopped Italian Parsley

2 tsp. Salt

1 tsp Crushed Chili Flakes (optional)

Directions:

* In the oil, sauté the onion and fennel in a large frying pan over medium heat until they are
soft and translucent, about 10 minutes. Add the garlic and cook for mixture for 1 minute.

* Then add the Pernod and flambé it. The best way to flambé is to take the pot off the heat,
splash the Pernod over the onion mixture, and then light it with a barbecue lighter. Once
the flame burns itself out, return to heat.

* Add the crushed tomatoes and the fish stock and simmer the mixture for the 10 minutes.

* Stir in the fresh herbs, salt, and chili flakes and allow to cook for another 2 minutes.

* Gently add the seafood to the pot, and simmer for another 5-8 minutes.

* Serve with your favourite crusty bread for dipping in the broth, and enjoy!

Royce's Grilled BC Halibut with Lentils, Spinach and Tomatoes

Halibut

No

Ingredients:

2 lbs Halibut Fillets (or Halibut Cheeks)

1 Cup Green Lentils

3 Cups Water

3 Tbsp Olive Oil

1 Small Shallot - diced

2 Cloves Garlic - minced

2 Tbsp “Pixie Chicks - Saigon Dreams” Spice Rub

4 Cups Baby Spinach Leaves

1 Cup Grape Tomatoes - cut in half

3 Tbsp Fresh Basil - chopped

3 Tbsp Fresh Italian Parsley - chopped

3 Tbsp Fresh Mint - chopped

3 Tbsp Fresh Lemon Juice

Salt and Pepper to taste

Directions:

* Place lentils and water in a large pot with a large pinch of salt, and bring to a boil

* Lower the heat on the lentils and simmer for 30-35 min until they are tender, but still retain their shape.

* Once lentils are cooked, drain off any excess water and set aside for later.

* Place halibut on aluminum foil, drizzle 1 Tbsp olive oil onto the fillets and then rub the “Pixie Chicks - Saigon Dreams” spice rub evenly over the fish.

* Leaving the foil open, place the halibut on a preheated grill on high. Cook for 12-14 minutes with the BBQ lid down. Halibut is ready when it starts to flake apart.

* While halibut is cooking, heat the remaining olive oil in a large skillet, and add the shallot and garlic. Saute until they start to soften, about 3 minutes.

* Add the baby spinach and cook until just wilted, around 2 minutes.

* When spinach is wilted, stir in the herbs, tomatoes and lentils. Cook until just warm, about 1 minute.

* Add the lemon juice, salt and pepper, and serve with grilled halibut fillets on top.

Pat's Fresh Halibut Tacos with Mango Salsa

Halibut

No

Ingredients:

Halibut Tempura:

2 lb Fresh Halibut - 1” thick strips

1 Cup Tempura Batter Mix 1 Cup (or less) Club Soda - very cold

1 Cup Flour

Salt and Pepper to taste

Vegetable Oil for Frying

Lime Chipotle Sour Cream:

1/2 Cup Sour Cream

1 tsp Chipotle Powder

Zest and Juice of 1 Lime

1/2 tsp Ginger - grated

1/2 tsp Garlic - minced

1 tsp Sriracha Hot Sauce (optional)

Salt and Pepper to taste

Tacos and Filling:

8 Small Flour Tortillas

Pea Shoots or Sunflower Sprouts

Mango Salsa:

1 Mango - diced

1 Roma Tomato - diced

1/3 Red Onion - diced

1/2 Stalk Celery - diced

1/4 Orange Bell Paper - diced

2 Jalapenos - minced

Zest and Juice of 2 Limes

2 Tbsp Rice Wine Vinegar

1/4 Bunch Cilantro - coarse chopped

Salt and Pepper to taste

Directions:

* In a large bowl, slowly add cold club soda to tempura mix, until it is consistency of
pancake batter

* Combine the flour, salt and pepper in another bowl to dredge the halibut pieces

* Heat veggie oil to high - oil is ready to fry when a bit of flour added to the pot sizzles

* Dredge each piece of halibut in the flour, and then dip into tempura batter.

* Gently place each tempura coated halibut piece into the hot oil. Do NOT overcrowd
the pot. Cook in batches to ensure the oil temperature stays level.

* Fry until golden brown, remove from oil, and let the halibut rest on paper towel. Keep
warm while you finish the rest of the batches in an oven heated to 200ºF.

* To make the mango salsa and the lime chipotle sour cream, simply combine the listed
ingredients in separate bowls

* Heat up the flour tortillas in the oven wrapped in tin foil.

* Spread a generous helping of the lime chipotle sour cream in the middle of a tortilla.
Follow this with mango salsa. Top with the tempura halibut and some of the pea
shoots (or sunflower sprouts)

Hearty Seafood Pot Pie

No

Ingredients:

1 lb Any Cooked Seafood *leftover salmon, halibut, prawns or any other delicious seafood
3 Tbsp Butter
1 small Onion - chopped roughly
2 medium Potatoes - boiled and chopped
1/2 cup Carrots - chopped
1/2 cup Celery - chopped
1/2 cup Peas - frozen
3 cloves Garlic - chopped roughly
1 tsp Dill - dried (if you have fresh, use 2 Tbsp)
2 cups Fish Stock
2 Tbsp Flour
1 Pie Shell - pre-made or from scratch

Directions:

Several hours before serving, melt butter in a large pot, add onions, garlic, carrots, and celery and cook until soft - about 5 minutes.

Stir in flour and dill, and whisk, keeping the pot on medium heat, about 2 minutes.

Add stock, 1/2 cup at a time, stirring constantly, until it thickens, about 5 minutes.

Stir in peas, potato and cooked seafood. Cover and set aside to cool. Once cold, place in refrigerator for at least two hours. The cold filling will be quite thick.

Spoon filling into 9" pie crust shell. Place second pastry layer over top of pie and seal the edges. Make vents in the top of the pie with a knife, for steam to escape.

In an oven preheated to 425 F, bake pie for about 12 minutes. Then reduce the heat of your oven to 325 F and bake for another 20 minutes, or until crust is golden brown.

Allow your pot pie to set for about 5 minutes before serving.

Spicy Baked Halibut

Halibut

No

Ingredients:

1 1/2 lbs Fresh Halibut Fillets - remove the skin and cut into 4 portions
1 Tbsp Olive Oil
1/2 tsp Hot Sauce
1 tsp Sweet Paprika
1 tsp Chili Powder
1 tsp Garlic Powder
1/2 Tsp Salt
1/2 Tsp Black Pepper

Directions:

Blend together olive oil and hot sauce, and then coat your halibut fillets in the mixture

In a shallow dish, mix together the paprika, chili powder, garlic powder, salt and pepper

Take each halibut portion and dip the top of each piece into the spice mix

Place the coated halibut fillets into a baking dish, spice side up

Bake the halibut for about 10 - 12 minutes in a 400º F oven or until opaque and flakey

Serve while still piping hot, with your favourite side dish

Shrimp Stuffed Halibut

No

Ingredients:

2lbs Fresh Halibut Fillets
1/2 cup Cream Cheese
1/2 cup Shrimp - peeled and cooked
2 Cloves Garlic - minced
1 Tbsp Dillweed - dried
1/2 tsp Sea Salt
Juice and rind from one Lemon

Directions:

Line baking sheet with parchment paper and preheat oven to 350F degrees

Make a pocket in the halibut fillets - be careful not to slice 3 of the sides

Mix together cream cheese, shrimp, garlic, dillweed and lemon zest

Using a small spoon, stuff the mixture into the halibut pocket

Place the stuffed fillet onto your lined baking sheet and sprinkle with lemon juice and sea salt

Bake the fillets for 20 minutes or until halibut is opaque white and flakey

Pairs perfectly with a caesar salad and serves 4

Rich's Quick Halibut Sizzle

Halibut

No

Ingredients:

4 - 6oz portions Fresh Halibut
6 Tbsp Olive Oil
12 Green Onions - cut into
1 inch pieces
2 Tbsp Ginger - minced
4 Cloves Garlic - minced
1/4 tsp Chili Flakes
4 Tbsp Soy Sauce

Directions:

Preheat your BBQ to medium high

Make a pouch out of tinfoil, making the bottom layer double thick - to prevent burning

Place halibut skin side down on tinfoil leaving a bit of room above the flesh for venting

Wrap up your halibut pouch and put onto the BBQ

As soon as tinfoil starts puffing up, poke a little hole in it and get started on the sizzle

Place oil in a skillet and heat to medium high heat

When the oil is sizzling hot, add the ginger, garlic and green onions

Stir quickly for about 20 seconds - add chili flakes and stir for another 10 seconds

Carefully open your halibut pouch, and transfer the halibut to the plate (Bonus - your halibut skin will stick to the foil, so you don't have to remove it yourself!)

Spoon the sizzling hot sauce over the halibut, and then sprinkle with soy sauce

Serve with rice, or asian noodles - makes enough for 4 people. This recipe works well with steamed, baked or grilled halibut too!

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