Wild Pacific Halibut Bruschetta

 

Recipe created by Isabel Ronlund of Port Alberni, British Columbia.

Isabel is the wife of wild Pacific halibut fisherman, Dave Ronlund who has been commercial fishing the BC coast for 50 years. Dave’s vessel, the Ocean Provider, harvests halibut near Haida Gwaii, British Columbia.

 

  • 1 ½ lb (750g) - Wild Pacific Halibut fillet, cut into 4 portions

  • 4 Tbsp - olive oil (divided)

  • 1/2 cup - minced red onion

  • 2 - cloves garlic, minced

  • 12 - grape tomatoes or cherry tomatoes, halved

  • 2 Tbsp - balsamic vinegar

  • fresh basil, to taste

  • crumbled feta cheese, to taste

  • salt and pepper, to taste


DIRECTIONS

  1. Sprinkle the Wild Pacific Halibut portions with salt and pepper on both sides.

  2. Heat 2 Tbsp of olive oil in a frypan, add halibut and cook for about 3 to 5 minutes. Flip and cook for another 3 to 5 minutes (depending on the thickness of the fillet). To test for doneness, poke the thickest part of the fish with a fork; fish should flake easily. Set aside on a plate and keep warm.

  3. Clean your frypan and add the rest of the olive oil.

  4. Add the onion and garlic and cook until the onion changes colour. Then add the tomatoes, drizzle with the balsamic vinegar, season with salt and pepper, and stir together. Cook until the tomatoes have softened.

  5. Remove tomato mixture and spoon over top of the halibut.

  6. Add fresh basil and feta cheese to taste.

  7. Enjoy the exquisite taste!

Serves 4.

July 2020

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