‘As a chef I often get asked what my favorite food to cook is. My response would be fresh and seasonal! I know, not very definitive is it lol? But cooking is a passion that involves food and creative ideas which change due to emotions or audience. I developed this recipe to highlight 1st of the season halibut, spring produce, where I won a competition. To accompany the halibut, serve with sautéed asparagus, morel mushrooms, and gnocchi. If you love the ingredients on hand, the quality will speak for itself.’
4 oz halibut fillets, 1 piece per serving
3 Tbsp chilled butter
Salt and pepper
as needed- canola oil
Heat non-stick pan over medium-high heat.
Oil pan lightly
Add knobs of butter, one under each portion of seasoned halibut, careful not to over-crowd pan.
Reduce heat to medium, continue cooking until a golden brown crust is achieved, flip halibut and finish cooking in oven.
3 cloves garlic, minced
½ red onion, small dice
15g coriander seed, toasted and ground
750g rhubarb, small dice
175g brown sugar
150ml red wine vinegar
25g chopped herbs
Sweat onion, garlic, and ginger until translucent.
Add brown sugar and vinegar, reduce by ½.
Sautee rhubarb separately until tender.
Mix all ingredients together, season to taste.