What’s a sure sign of spring? Wild halibut season! Caught off British Columbia’s cold, coastal waters, fresh halibut is a real treat. Chef Alex’s easy to prepare and delicious recipe lets the mild and sweet tasting flavors of the halibut shine through. The best part? Dinner comes together in just one pan and cleaning up is a breeze!
Makes 4 Servings
Ingredients:
4 fresh halibut filets (4 oz each)
12 mussels (cleaned)
1 piece of dry chorizo sausage (chopped)
1 cup crushed tomatoes
3 cloves garlic (finely chopped)
1/4 fennel bulb (sliced thinly or shaved on a mandolin, chop fronds and reserve for garnish)
1 shallot (finely chopped)
1 head frisée (other bitter greens may substituted: endive, radicchio, arugula)
1/2 cup chopped fresh herbs (any combination of basil, dill, tarragon, parsley, mint, or chives)
6 cherry tomatoes (cut in half)
3 limes (zest and juice 2 limes and slice the third)
1 cup dry white wine
2 cups stock (chicken, vegetable, or fish)
6 Fingerling potatoes (pre-cooked and chilled
1 leek (chopped)
1/4 cup extra virgin olive oil
2 tbsp unsalted butter
Method:
- Pre-cook fingerling potato ahead of time and chill.
- Rinse and clean mussels. Set aside on a bowl of ice.
- Heat up a large sauté pan and drizzle olive oil. Deeply sear one side of halibut filets and set aside.
- Add 3 tbsp of oil into the pan and heat until very hot. Add chorizo.
- Using your palms smashed the cooked fingerling potatoes. Place in pan along with chorizo.
- Once the chorizo starts to render, the fat will turn orange in the pan. Add garlic, shallot, fennel, cherry tomatoes, and chopped leeks.
- Let all the ingredients sweat together. Then add white wine, stock, and crushed tomatoes.
- Allow all the ingredients to simmer. Season with salt and pepper.
- Add mussels and carefully place halibut filets into the broth.
- Add butter along with the zest and juice of two limes.
- Place lid on the pan and let everything simmer for about approximately 3 minutes taking care not to allow the halibut to overcook.
- Remove from heat. Garnish with reserved fennel fronds, fresh herbs, and a drizzle of remaining olive oil. Garnish with slices of lime. Serve immediately.
