Halibut is a firm, white-fleshed fish with a light flavour and meaty texture. Unlike some other fish, it’s not too rich so it takes on flavours well and goes with just about anything.
The one drawback (if you can even call it that) is that it can dry out quite easily, so you always want to keep an eye on it while cooking.
Since your hands are your best tools, use them to test the doneness of your fish. If it’s really firm to the touch it will be overdone and dry. But, if you catch it before this and remove it from the heat when it’s mostly firm but slightly supple, it’ll be perfect. Checking it about 3/4 of the way through the recommended cooking time will make sure you’re on the right track.
Also, be sure to cook it when it’s been out of the fridge for about 15 minutes. This will allow it to cook quickly and evenly.
Nothing goes better with fresh seafood than fresh herbs. Throw bacon in the mix and you’ve got a recipe for success. Crisping your bacon about halfway of what you normally would means it will finish rendering when it’s roasting on top of your halibut. In other words, it’ll be delicious.
4 6-8 ounce halibut filets, skin removed 1 cup (250 mL) packed basil leaves 3/4 cup (180 mL) olive oil (plus extra for drizzling) 1/4 cup (60 mL) pine nuts (plus extra for topping) 1/4 cup (60 mL) shredded parmigiana reggiano 4 slices smoked bacon, slightly crisp 1 clove garlic Freshly ground black pepper Lemon juice
Preheat oven to 450 F
To food processor add basil, pine nuts, Parmesan, bacon, garlic, a generous pinch of pepper and a good squeeze of lemon juice.
Begin to pulse while drizzling in oil.
Stop when it’s a nice, wet, pesto consistency.
Lightly salt and pepper halibut filets on top and bottom.
Place on parchment-lined baking sheet and drizzle with olive oil.
Spoon a generous amount of pesto on top of each piece and spread to cover entire top.
Top with chopped pine nuts
Roast 6-8 minutes until opaque.
Makes 4 servings
Wine pairing:Cloudy Bay Sauvignon Blanc 2013, Marlborough, S. Island, New Zealand $32
Taut and acidic with strong mineral, stony notes mixed with tropical fruit flavours that will slice through the halibut.
Santa Carolina Sauvignon Blanc Reserva 2012, Valle de Leyda, Valle de San Antonio, Chile $13
Just the right mix of passion fruit, pink grapefruit and grassy notes to cleanse the halibut and pesto flavours from your palate.
Grilled Halibut Tacos
Because halibut is a delicate fish, it can sometimes be tricky to grill. By making sure it’s generously oiled and not fiddling with it, it’ll come off the grill just like it went on: intact.
Also, to make the most out of the flavour of the rub, you can start marinating the fish a couple hours ahead of time.
4 6-ounce [4 -168 g] halibut filets
2 teaspoons (10 mL) paprika
1 teaspoon (5 mL) cayenne
1 teaspoon (5 mL) black pepper
1 teaspoon (5 mL) salt
3/4 teaspoon (3.75 ml) garlic powder
Olive oil
Preheat barbecue to high heat.
Add all seasonings into a bowl. Stir to combine.
Sprinkle over halibut filets and rub in on all sides.
Drizzle fillets generously with olive oil.
Place filets on hot grill.
Close lid and let filets cook 3-4 minutes before flipping.
Cook another 3-4 minutes before flaking into bowl.
Divide among 8 small tortillas, then top with avocado, plenty of lime juice, fresh salsa, cilantro and sour cream (you can also use cabbage for some crunch).
Makes 8 tacos
Wine pairing:Joie Riesling (iv) A Delicate Balance 2013, Okanagan Valley, B.C. $23
Creamy, juicy, off-dry flavours of Granny Smith and green apricots that will freshen the halibut and the taco.
Obikwa Chenin Blanc 2012, Western Cape, South Africa $10
The fresh juicy grapefruit/gooseberry and red apple flavours will brighten every bite of the taco.
Halibut Cakes with Caper Mayonnaise
Pan-frying halibut is a great way to get a golden crust and rich flavour. Finishing it in the oven ensures it will be perfectly cooked on the inside and still toasty brown outside.
Also, you can do this recipe with or without a food processor. Just make sure ingredients are finely chopped before mixing vigorously in bowl.
1 pound (450 g) chopped halibut
½ (125 mL) cup fresh dill sprigs
2 eggs
1/3 cup (80 mL) caper mayonnaise (see accompanying recipe)
3 tablespoons (45 mL) capers
2 tablespoons (30 ml) grainy mustard
1/2 teaspoon (2.5 mL) cayenne
1 cup (250 mL) panko bread crumbs (plus more for breading)
Salt Pepper
Butter
Olive oil
Preheat oven to 400 F
To food processor add fish, dill, eggs, mayonnaise, capers, mustard, cayenne, 1 cup panko and a very healthy pinch each of salt and pepper.
Blend until well combined.
Add mixture to fridge for 15 minutes (patties are easier to form when slightly cool).
Using ¼ cup measuring device, measure out 10 servings.
Press each serving into patties (should roughly fill out the palm of your hand) before dredging each patty in a large bowl of panko bread crumbs to coat.
Once done, add back to fridge for 10 minutes.
Heat large frying pan to medium-high. Add a healthy pat of butter and some olive oil.
Allow to heat and bubble before adding 4-5 of the patties.
Fry for a minute on each side, or until golden before adding to baking tray.
Allow browned patties to finish cooking in the oven for about 3 minutes.
Meanwhile, start browning other patties.
Repeat until all are finished.
Can keep warm in oven on low heat until ready to serve.
Serve with caper mayonnaise.
Caper MayonnaiseCan make up to 2 days ahead of time.
3 egg yolks
1 tbsp (15 mL) Dijon mustard
2 tbsp (30 mL) lemon juice
3 tbsp (45 mL) capers
200 mL lightly flavoured vegetable oil
Generous pinch salt and freshly ground black pepper
Add all ingredients, except oil, into food processor.
Blend on high while slowly drizzling in all of oil.
Use for halibut cake recipe.
Makes 10 appetizer-sized cakes
Wine pairing:
Fresh and dry is the flavour profile required to cut through the oiliness of fried fish and the mayonnaise. Chablis is an excellent choice here.
William Fèvre Petit Chablis 2012, Chablis, Burgundy, France $27
Fresh, juicy, creamy flavours of baked green apple, pear and limes will lift the fish cake to another level.
William Fèvre Chablis Champs Royaux 2012, Chablis, Burgundy, France $32
Elegant, tighter white with light honey nose with green apple and dried herbs to reset every bit of your fish cake.
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