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:
- In a preheated fry pan, over medium heat, add two tablespoons Canadian canola oil.
- Lay the fish in the pan and sear for 30 seconds.
- Place the halibut in a preheated 400 degree oven for ten minutes.
- Remove, flip, add a knob of butter and baste for 20 seconds.
Aioli:
- Whisk the canola oil into the yolks and mustard until thick and smooth.
- Add herbs, add salt and pepper and add white wine vinegar.
To serve:
- Serve on a thick slice of your favorite fresh bread, I like sourdough or ciabatta.
- 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.
- Enjoy.
