As Halibut is one of my favourite fish, I am always quite excited to try some of the dishes that the creative chefs in and around our city have prepared, here are some that I have tried since the season began over a month ago.

Haida Gwaii New Season Halibut cauliflower cheese risotto, curried cauliflower fritters vine tomato, pine nut dressing

Chopped Salad with Haida Gwaii Halibut this was an outstanding creation where the fish was perfectly season and balanced with the salad on the plate.

Bacchus Restaurant

845 Hornby St, Vancouver

Tel (604) 689-7777

Twitter: @Wedgewoodhotel

Executive Chef Simon Bolsover

 

Vancouver Island Halibut with Tarragon Oceanwise prawn crust, herbed soft polenta, sautéed greens

Brix & Mortar

1138 Homer Street, Vancouver

Tel: 604-915-9463

Twitter: @brixvan

Executive Chef Chris Bisaro

 

BC Halibut in the most addictive delicious Prik khing sauce with shredded fresh coconut

Ban Chok Dee Thai

20563 Douglas Crescent, Langley

Tel: 778-278-3088

Twitter: @BanChokDeeThai

Executive Chef Parinya Lopston

Halibut with Green pea purée, Serrano chips, cherry tomatoes, a stunning dish

Cabrito Tapas

2270 Commercial Drive, Vancouver

Tel: 604-620-7636

Twitter: @cabritotapas

Executive Chef/Owner Alexandre Carriere

Halibut with smoked tomato, sesame leaf, fingerling potatoes and vegetables

Kosoo Restaurant

832 Cardero Street, Vancouver

Tel: (604) 563-5556

Twitter: @kosoorestaurant

Chefs Han, Paul and Joon

Steamed Halibut Dumplings with kimchi and soya sauce were so good

The Fish Counter

3825 Main St, Vancouver

Tel: 604-876-3474

Twitter: @thefishcounter

Executive Chef Robert Clark

Roasted local Halibut, sea coriander, sea asparagus, sea plantains, radish and yellow carrot purée; a stunning dish, flavourful

Agrius Restaurant

733 Yates Street, Victoria

Tel: (778) 265-6312

Twitter: @agriusbyfolepi

 

Each of the Halibut creations were unique and very different in taste, appearance and ingredients but each celebrated the bounty of the fresh halibut that is now available in and around Vancouver.

Pacific halibut is prized for the delicate flavor and firm texture of its sparkling white, almost translucent flesh. The lean white meat of the Pacific halibut is high in protein and low in sodium, fat and calories, and with a minimum of bones, halibut as whole fish, fillets or portions adapts well to baking, broiling, frying, poaching or barbecuing.

By: Richard Wolak