Recipe Collection by Blue Grouse Winery

 

WILD PACIFIC HALIBUT WITH TOMATOES AND GARLIC

INGREDIENTS

  • 4 - 6-oz Wild Pacific Halibut fillets, skin removed (1.5 lb total)

  • 1 tsp - sea salt

  • ¼ tsp - black pepper

  • 2 Tbsp - olive oil

  • 1 - shallot, sliced thin

  • 2-3 - garlic cloves, sliced thin

  • 20 - cherry tomatoes, sliced in half

  • 1 tsp - fresh thyme, chopped

  • ½ cup - dry white wine

  • 1 Tbsp - cold butter 

DIRECTIONS

  1. Use paper towels to pat the Wild Pacific Halibut fillets completely dry - this will ensure even browning. Season the fish on both sides with sea salt and black pepper. Set aside.

  2. Heat the olive oil in a large skillet over medium-high heat for 2 minutes.

  3. Add the fish fillets in a single layer (you can do it in batches if all the fish won't fit in a single layer). Sear, without moving, for 3 to 4 minutes, until the edges of the fish are opaque. Flip and cook for another 2 to 4 minutes, just until the flesh begins to turn white and slightly separates into flakes.

  4. Remove the fish from the pan and cover tightly with foil to keep warm.

  5. Add shallot and garlic to hot pan and sauté until slightly brown. 

  6. Add cherry tomatoes and toss for 2 minutes. Toss in the thyme and deglaze the pan with the white wine. 

  7. Take the butter from the fridge and add it to the sauce. Then, either shake the pan to create small waves of sauce or gently whisk to scoop up the butter, and with continued shaking or whisking, you will see the butter disappear into the sauce. The sauce will slowly start to thicken.

  8. Taste the sauce and season with salt and pepper if necessary.

  9. Plate the halibut and top with the sauce. 

Serves 4

Enjoy with Blue Grouse Estate Pinot Gris

WILD PACIFIC HALIBUT CHEEK GREEN CURRY SOUP

INGREDIENTS

  • 2 tsp - vegetable oil

  • 4 - shallots, finely chopped (about ¾ cup)

  • 2 – carrots, sliced into ¼ inch rounds

  • 2 ½ tsp - green curry paste

  • 2 cups - fish stock* (Can be made with chicken stock instead)

  • ½ cup - light coconut milk

  • ½ tsp – salt, plus more for seasoning

  • ¼ tsp - black pepper, plus more for seasoning

  • 4 – Wild Pacific Halibut cheeks, about 2 oz each

  • 1 cup - your choice of greens – bok choy, par-cooked broccoli, watercress

  • ½ cup - coarsely chopped fresh cilantro leaves

  • 2 - scallions, green part only, thinly sliced

  • 2 Tbsp - fresh lime juice

  • freshly ground black pepper

DIRECTIONS

  1. In a large sauté pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until translucent, about 2 to 3 minutes. Add in carrots and continue to sauté for 3 more minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds.

  2. Add the fish stock, coconut milk, ½ teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.

  3. Season the Wild Pacific Halibut cheeks with ¼ teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.

  4. Remove the fish from the pan and arrange into shallow bowls with your choice of greens.

  5. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish. (Can be served over rice.)

Serves 4

Pair with Blue Grouse Quill Rose Frizzante

SPICE RUB ROASTED WILD PACIFIC HALIBUT COLLARS

Chef’s Note: These large pieces of Wild Pacific Halibut have some very tasty meat. They can be used for making stock or roasting for a main dish as long as you don’t mind getting your hands dirty, like eating ribs. 

INGREDIENTS

  • 2-3 lbs - large Wild Pacific Halibut collars

  • ¼ cup – Bailey’s Seafood Dry Rub (can use store bought rub as well)

Bailey’s Seafood Dry Rub

  • 1 Tbsp - Kosher salt, preferably Diamond Kosher Salt

  • 2 Tbsp - celery salt

  • 1 Tbsp - ground black pepper

  • 4 tsp - granulated garlic, not garlic salt

  • 2 tsp - ground ginger

  • 2 tsp - paprika

  • 1 tsp - dry mustard

  • ½ tsp - allspice

  • ½ tsp - cayenne

  • ½ tsp - nutmeg

DIRECTIONS

  1. Coat Wild Pacific Halibut collars generously with dry rub and refrigerate for 8 to 24 hours. 

  2. Roast in 400° F oven about 30 to 45 minutes or until flesh is opaque and falls from the bone.

  3. Dig in! 

Serves 2 to 3

Pair with Blue Grouse Quill Q White  

Recipe copyright ©2022 by Blue Grouse Estate Winery and Vineyard. All rights reserved. Featured with permission.

This project is supported by the BC Government Buy BC Partnership Program: delivered by the Investment Agriculture Foundation of BC with funding from the Government of British Columbia.

 
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