Grilled Halibut, Celeriac Hummus & Zhoug

Grilled Halibut, Celeriac Hummus & Zhoug

Serves: 4

Total Time: 45

Cook Time: 20 to 25

Prep Time: 20

Ingredients:

For the Halibut:

¼ cup olive oil

2 cloves garlic, minced

1 lemon, juice and zest

1 tsp each salt and freshly ground black pepper

4 x 6 oz Halibut filets or steaks

For the Celery Root Hummus

1 large celery root, peeled and cut into a 1-in dice

⅔ cup canned chickpeas, drained and rinsed

⅓ cup olive oil

3 tbsp tahini

1 clove garlic, minced

1 lemon juice

Salt to taste

For the Zhoug

1 or 2 jalapenos, some or all seeds removed for a milder sauce

2 cloves garlic, roughly chopped

½ cup lightly packed parsley leaves

1 cup lightly packed cilantro leaves

½ tsp cumin seeds

½ tsp coriander seeds

¼ tsp ground cardamom

⅓ to ½ cup extra virgin olive oil

½ lemon, juice and zest

Salt and freshly ground black pepper, to taste

Flatbread or pita to serve

How To Make It:

Marinate the Halibut:
In a small dish or freezer bag, combine olive oil, garlic, lemon juice, salt and pepper. Add the halibut and coat well. Let marinate for at least 1 hour.

Make the Hummus:
Cook the celeriac in salted boiling water until very tender, about 12 minutes. Strain and let cool slightly. Transfer to a food processor or high-speed blender along with chickpeas, olive oil, tahini, garlic and lemon juice and purée until smooth. Adjust seasoning to taste. Cool to room temperature before serving. Leftover hummus will keep for up to 5 days when stored in the refrigerator.

Make the Zhoug:
Combine jalapeños and garlic in a food processor and pulse until coarsely chopped. Add parsley, cilantro, cumin, coriander and cardamom then pulse a few more times until a rough paste forms. Add olive oil and lemon juice and pulse a few more times until a chunky sauce comes together. For a smoother version, purée until the oil is emulsified. Season with salt and pepper to taste. Refrigerate for at least 1 hour. Leftover zhoug will keep for up to 1 week in the refrigerator.

Grill the Halibut:
Heat the BBQ grill to medium-high and lightly oil the grill. Place the halibut on the grill and cook, undisturbed, for 3 minutes. Rotate the halibut 90 degrees (do not flip yet) and cook for another 3 minutes. Lift gently—if it sticks to the grill, cook for another minute or so until it releases easily. Flip and continue cooking on the other side until the steaks reach an internal temperature of 135°F.

Serve:
Plate the grilled halibut alongside celery root hummus, zhoug and warmed flatbread.

March 2025

This project is supported by the BC Government’s Buy BC Partnership Program; delivered by MNP LLP with funding from the Government of British Columbia.

DesignMarch 30, 2026