Halibut with Pipian Verde and Chayote Slaw

 

INGREDIENTS

For the Pipian Verde

  • 1 poblano, seeded and quartered

  • 1 lb (450 g) tomatillos, husk removed

  • 3 cloves garlic

  • ½ white onion, cut into ½-in (1.25 cm) rounds

  • 1 jalapeno

  • 1 tsp (5 ml) dried oregano

  • ½ tsp (2.5 ml) dried epazote (optional)

  • ¾ cup (180 ml) vegetable stock

  • ¼ cup (60 ml) lime juice

  • ¼ cup (60 ml) canola oil

  • 1 cup (250 ml) hulled pumpkin seeds, plus a few more for garnish

  • 2 tbsp (30 ml) sesame seeds

  • 1 tsp (5 ml) cumin seed

  • 1/2 bunch cilantro

  • 1 cup (250 ml) baby spinach

  • salt to taste

For the Wild Pacific Halibut

  • 4 x 6 oz (680 g) Wild Pacific Halibut filets, seasoned with salt and pepper

  • 1 tbsp (15 ml) canola oil

  • 2 tbsp (30 ml) butter

  • salt and pepper

For the Chayote Slaw

  • 2 tbsp (30 ml) mayonnaise, homemade or store-bought

  • 2 tbsp (30 ml) lime juice

  • 2 tsp (10 ml) liquid honey

  • ¼ tsp (1 ml) salt

  • 1 chayote squash, cut into a julienne

  • ½ cup (125 ml) shredded purple cabbage

  • ½ cup (125 ml) shredded carrot,

  • ¼ cup (60 ml) chopped cilantro

  • 2 green onions, thinly sliced


DIRECTIONS

  1. To make the Pipian Verde, preheat a BBQ grill or heavy bottom skillet to medium heat and char garlic, onion, poblanos and tomatillo for about 8-10 minutes, turning every few minutes and removing each as they soften and become lightly blackened. Add charred vegetables to a blender along with jalapeno, oregano, epazote, vegetable stock and lime juice and puree until smooth.

  2. In the same skillet over medium-low heat, warm canola oil and add pumpkin and sesame seeds. Cook until seeds are lightly browned and start to pop and sizzle. Remove from heat and add cumin seeds. Cool slightly, then add to blender with the vegetables and puree until smooth. Add cilantro and spinach leaves and puree once more until smooth.

  3. Pour mixture back into pan and bring to a simmer over medium-low. Cook, stirring often for 5 minutes and adjust seasoning to taste.

  4. For the Wild Pacific Halibut, heat a non-stick pan and heat over medium-high and add a splash of oil. Add Wild Pacific Halibut and cook on one side until nicely browned, about 3- 4 minutes, then flip and add butter. Lower heat to medium-low and continue cooking another 2 to 3 minutes, basting with pan juices until halibut is cooked through and easily flakes when pierced with a fork.

  5. For the Chayote Slaw, combine mayonnaise, lime juice, honey and salt and whisk until smooth. Toss with chayote squash, cabbage, carrot, cilantro and green onion until well coated, adjusting seasoning to taste. If making ahead, toss with dressing just before serving.

  6. To finish pour Pipian Verde over the Wild Pacific Halibut, garnish with a few toasted pumpkin seeds and serve with Chayote Slaw, steamed rice and warm tortillas.

Serves: 4
Total Time: 50 minutes
Cook Time: 30 minutes
Prep Time: 20 minutes

Recipe copyright ©2025. All rights reserved. Featured with permission.

March 2025

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.

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