Wild Pacific Halibut Steaks with Roasted Peppers And Basil Aioli

 

By @KarenBarnaby

BC Chef Karen Barnaby shares her recipe for Wild Pacific Halibut Steaks with Basil Aioli. Wild Pacific Halibut is MSC certified so it’s good for you and the environment!

Chef’s Note: Great served with a salad, rice or a small pasta shape such as orzo.

 

  • 1 large - red, yellow and orange bell pepper

  • 1 large - onion, peeled

  • 4 Tbsp - extra-virgin olive oil

  • 2 cloves - garlic, finely minced

  • salt and pepper to taste

  • 4 - Wild Pacific Halibut steaks, 5-6 oz each and 1-inch thick

  • 1/2 tsp - paprika, smoked if you prefer

    Basil Aioli:

  • 1/2 cup - prepared mayonnaise

  • 1 clove - garlic, finely minced

  • 1/4 cup - finely chopped fresh basil leaves

  • 1 tsp - freshly squeezed lemon juice    

             

  • 1/4 cup - chopped fresh parsley

  • finely grated zest from half a lemon

DIRECTIONS

  1. Heat the oven to 400ºF. 

     

  2. Core and seed the peppers. Cut into ½-inch strips lengthwise. Halve the onion and cut into ¼-inch slices lengthwise. Place both on a 13 x 18-inch rimmed baking sheet and toss with the olive oil, garlic, salt and pepper. Place in the oven and roast for 20 minutes, stirring after 10 minutes.

     

  3. While the pepper mixture is cooking, prepare the aioli. Combine the mayonnaise, garlic, basil and lemon juice. Cover and refrigerate till needed.

     

  4. Reduce the oven temperature to 350ºF. Brush the Wild Pacific Halibut with olive oil and salt to taste. Sprinkle with the paprika. Give the peppers a stir and place the halibut on top of the peppers. Bake for 15 to 18 minutes until the halibut is just cooked through or until the flesh just turns opaque and begins to flake. Adjust the cooking time for thinner or thicker steaks.

     

  5. Plate the pepper mixture and halibut, sprinkle with the parsley and lemon zest, and serve with the basil aioli. 

Serves 4.

Recipe copyright ©2020. All rights reserved.

Photo by Karen Barnaby

October 2020

Design