Grilled Wild Pacific Halibut Pavé “Salmoriglio”

Grilled Pacific Halibut Pavé “Salmoriglio”

tomatoes, eggplant, summer squash

2 3 oz halibut portions

Salt and pepper

Olive oil

Method:

Depending on the thickness of the halibut, grill over medium high to high heat for 1-2 minutes per side. Remove from the grill before it is completely cooked through, let the residual heat finish the cooking

Tip: To avoid flare up, oil the grill bars, and put very little oil on the fish.

For the Salmoriglio:

3 tbsp extra virgin olive oil

2 tbsp lemon juice, and zest

2 tbsp parsley chopped

2 tbsp oregano chopped or (1 tsp dried)

1 tbsp mint, chopped

1 clove garlic, minced

1 whole shallot, finely chopped

Salt and pepper to taste, chili pepper flakes, optional

For the sauce:

Combine all the ingredients in a bowl and let it sit for an hour to macerate. I like the textured mouth feel from hand chopped, but you can put all the ingredients into a blender then puree until smooth

The sauce can be made a day ahead, but will lose its brightness after a couple of days in the fridge

Suggested garnish:

Grilled tomato, eggplant, zucchini, finished with lemon and capers

March 2026

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