Wild Pacific Halibut With Sweet-and-Sour Pears, Pinot Noir & Rosemary and Lemon, Honey & Sesame Dressing

Adapted from the recipe created by Executive Chef Ned Bell as featured in the Vancouver Eats cookbook.

 

By Executive Chef Ned Bell

Chef’s Note: The Pinot Noir intensifies the fruit flavours—and is delicious to sip. Pick one you love to drink, preferably from BC, so you can serve the rest of the bottle with the finished Wild Pacific Halibut dish.

 

Lemon, Honey & Sesame Dressing 

  • Juice of 2 lemons

  • 2 Tbsp - Dijon mustard

  • 2 Tbsp - tahini

  • 1 tsp - salt

  • 1/2 cup - canola

  • 1/2 cup - olive oil

  • Toasted sesame seed for garnish


Wisk together the tahini and Dijon with the salt and the lemon juice.

Slowly whisk in the oils. Check for proper seasoning and adjust to your taste.

Pears (apples or plums would work well also)

  • 2 lbs - pears, cut into quarters (divided)

  • 2 - sprigs fresh rosemary, leaves coarsely chopped, plus extra for garnish

  • 2 Tbsp - canola oil

  • 1 - shallot, finely chopped

  • 3/4 cup - honey

  • 1 cup - good-quality Pinot Noir

  • 1/2 cup - red wine vinegar

  • 1 tsp - sea salt

In a small bowl, combine half the pears and all of the rosemary, and set aside for at least 10 minutes.

Meanwhile, heat oil in a small saucepan over medium heat, add shallots and sauté for 1 minute until fragrant. Add remaining half of pears, honey, wine, vinegar and salt and bring to a boil. Reduce heat to medium-low and simmer for 20 to 30 minutes. Add rosemary-infused plums and cook for another 5 minutes.

Wild Pacific Halibut

  • 4 (5-oz) - Wild Pacific Halibut cheeks or fillets

  • Sea salt and freshly ground black pepper, to taste

  • 1 Tbsp - canola oil

  • 2 Tbsp - unsalted butter

  • 1/2 lemon


Preheat oven to 400°F.

Use paper towels to pat the halibut dry and season with salt and pepper. Heat oil in a heavy-bottomed, ovenproof frying pan over medium heat until heated through. Carefully lay fish in pan and cook for 30 seconds. Roast in oven for 2 to 3 minutes.

Remove from oven. Flip fish and return to the stovetop over medium heat. Add butter to pan and squeeze some lemon juice over each cheek or fillet. Baste for a minute by spooning melted butter over fish.

Divide halibut between 4 plates and top with pears and wine sauce. Garnish with the Lemon, Honey & Sesame Dressing, rosemary leaves and toasted sesame seeds, and serve with remaining wine.

Serves 4

Recipe copyright ©2018 by Ned Bell. All rights reserved. Featured with permission.

 
March 2019

Design