Wild Pacific Halibut Piccata

Wild Pacific Halibut Piccata

Halibut 2- 5oz pieces

Butter 4 Tbsp

Olive oil ¼ cup

Capers 2 Tbsp

Shallots diced 2 Tbsp

Garlic sliced 2 cloves

Italian Parsley 1 cup

Lemon juice 1 Tbsp

Cauliflower florets 1 cup

Sliced almonds ¼ cup

Panko breadcrumbs 2 cups

AP flour 1 cup

Eggs 2 whole

· Season & Bread the Halibut
Season the halibut on both sides with salt and freshly cracked black pepper.

Prepare a standard breading station: Dredge each piece of fish in flour (shaking off excess), dip into the egg wash, then coat thoroughly in panko. Set aside on a tray until ready to cook.

· Blanch the Cauliflower
Bring a small pot of salted water to a boil.
Blanch the cauliflower florets briefly until just tender but still firm.
Drain and set aside.

· Pan-Fry & Finish in Oven
Preheat oven to 350°F (175°C).

In a heavy-bottomed pan over medium heat, add the olive oil and 1 tablespoon of butter.
Fry the breaded halibut on both sides until golden brown.

Transfer to the preheated oven and cook for approximately 5 minutes, or until the fish is heated through and flakes easily.

· Prepare the Brown Butter Garnish
In the same pan used for the fish, add the remaining butter.
Add the blanched cauliflower, almonds, shallots, garlic, and capers. Cook over medium heat until aromatic and the butter begins to brown (beurre noisette stage).Add the lemon juice and picked parsley.
Remove from heat immediately to prevent over-browning.

· Serve
Remove the halibut from the oven.
Spoon the brown butter cauliflower mixture generously over each piece.
Serve immediately

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