Pan-Roasted Wild Pacific Halibut



By David Robertson
Adapted from the recipe created by David Robertson as featured in The Dirty Apron Cookbook.

Chef’s Note: The key to this dish is getting a nice brown crust on the Wild Pacific Halibut by making sure the pan is hot enough, so high heat is key. You need to maintain your high heat while continuing to sear the Wild Pacific Halibut on one side. This is where your end result will be a nice golden brown crust.


Charred Tomato Vinaigrette

  • 4 - Roma tomatoes

  • Juice of ½ lemon

  • 1 Tbsp - sherry vinegar

  • ½ tsp - harissa purée

  • ½ tsp - cumin seeds, toasted and ground

  • ¼ cup - extra virgin olive oil

Preheat a grill to high heat. Set the tomatoes on the grill and cook until the skin is charred and nearly black on all sides, 10 to 15 minutes total. Remove from grill and allow to cool. Leave the skins on.

Place the tomatoes, lemon juice, vinegar, harissa and cumin in a blender and purée until smooth. Pour mixture into a bowl, whisk in olive oil and season with salt and pepper. Will keep refrigerated in an airtight container for up to 1 week.


Crushed Fingerling Potatoes

  • 1 lb - fingerling potatoes

  • 2 Tbsp - olive oil or more

  • 1 Tbsp - sliced chives

  • 1 Tbsp - finely chopped Italian parsley

Preheat the oven to 180° F. Bring a large pot of salted water to a boil on high heat. Add the potatoes and cook until a small knife goes through to the centre. Drain the potatoes, then use a small paring knife to peel the skins while they are still hot. Discard the skins.

Place the potatoes in an oven proof bowl and crush them with the prongs of a fork. Fold in the olive oil, chives and parsley, mixing gently. Season with salt and pepper. Keep warm in the oven until needed.


Pan-Roasted Wild Pacific Halibut

  • 4 - Wild Pacific Halibut fillets, each 6 oz

  • fleur de sel

  • white pepper

  • vegetable oil

  • 1 Tbsp - unsalted butter

  • Juice of ½ lemon

Preheat the oven to 400° F. Season the Wild Pacific Halibut on both sides with fleur de salt and white pepper.

Heat an ovenproof sauté pan large enough to hold the fish over high heat. Add enough vegetable oil to lightly coat the pan. Place the Wild Pacific Halibut in the pan, presentation side down. Cook for 1 minute, then place the pan in the oven and cook for 5 to 6 minutes, until the fish is cooked through. (The flesh will be opaque and flake slightly.) Remove the pan from the oven. Stir in the butter and lemon juice, then flip the fish over and allow it to rest for 1 minute. The top of the Wild Pacific Halibut should be a nice golden brown.


Sautéed Spinach

  • 1 Tbsp - unsalted butter

  • 2 - garlic cloves, finely chopped

  • 4 cups - packed spinach cleaned, and stems trimmed

Melt the butter in a sauté pan over low heat. Add the garlic and cook slowly until slightly browned, about 2 minutes. Stir in the spinach and season with salt and pepper. Cook until tender, about 30 seconds.


To Serve

Swirl some of the vinaigrette in the middle of each plate. Mound some of the potato on top, then cover with a layer of spinach and a piece of Wild Pacific Halibut. Serve immediately. 

Serves 4

Recipe copyright ©2014 by The Dirty Apron Cooking School. All rights reserved. Featured with permission.