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Pan seared wild halibut sandwich with garden herb aioli, summer salad


  • 5 ounces wild halibut per person
  • 2 tablespoons Canadian canola oil
  • Knob of butter


  • 4 egg yolks
  • 1 cup canola oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 1/4 cup finely chopped fresh green herbs (chives, tarragon, chervil, spring onions)



  1. In a preheated fry pan, over medium heat, add two tablespoons Canadian canola oil.
  2. Lay the fish in the pan and sear for 30 seconds.
  3. Place the halibut in a preheated 400 degree oven for ten minutes.
  4. Remove, flip, add a knob of butter and baste for 20 seconds.


  1. Whisk the canola oil into the yolks and mustard until thick and smooth.
  2. Add herbs, add salt and pepper and add white wine vinegar.

To serve:

  1. Serve on a thick slice of your favorite fresh bread, I like sourdough or ciabatta.
  2. Serve alongside a fresh green salad with shaved radishes, shaved fennel, maybe some fresh strawberries or whatever is in season where you live dressed with a simple dressing of 1/4 cup canola and 1/4 cup white wine vinegar,  shaken in a jar and seasoned with salt and pepper.
  3. Enjoy.