Halibut reigns supreme in my books! It’s hard to compare Halibut with any of the other species of white fish, because it has such a unique firm texture and mild succulent flavour. Wild caught Pacific Halibut commands respect on any menu, and is often one of the highest priced white fish on the market. In my opinion it’s worth every penny!  Our wild caught Pacific Halibut is Ocean Wise approved, once frozen, and available in a variety of sizes, from the full fletch right down to 2-3 oz. fish and chip portions.

One of my favourite ways to prepare Halibut is to give it a simple pan- sear, and serve it with a drizzle of chimichurri sauce. Chimichurri sauce is native to Argentina and has been around for quite a while, but has been gaining popularity recently. It’s easy to prepare and works extremely well with seafood. All you need are a few basic ingredients and a food processor.

The main ingredients are parsley, oregano, garlic, olive oil and red or white wine vinegar. I’ve opted out on the oregano and replaced it with coriander. Instead of vinegar I’ve used lime juice, and I’ve added a touch of heat with some jalapeno. Have fun and customize my recipe to suit your needs.

Chimichurri is very powerful, so you don’t need a ton of it. Simply drizzle on top of the Halibut or place underneath. I’ve paired this with a roasted beet and arugula salad garnished with some fresh dill. Recipe can be found here.

Until next time.... stay hungry my friends!