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

Ingredients

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

Aioli:

  • 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)

Directions

Halibut:

  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.

Aioli:

  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.