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.
845 Hornby St, Vancouver
Tel (604) 689-7777
Executive Chef Simon Bolsover
Vancouver Island Halibut with Tarragon Oceanwise prawn crust, herbed soft polenta, sautéed greens
1138 Homer Street, Vancouver
Executive Chef Chris Bisaro
BC Halibut in the most addictive delicious Prik khing sauce with shredded fresh coconut
20563 Douglas Crescent, Langley
Executive Chef Parinya Lopston
Halibut with Green pea purée, Serrano chips, cherry tomatoes, a stunning dish
2270 Commercial Drive, Vancouver
Executive Chef/Owner Alexandre Carriere
Halibut with smoked tomato, sesame leaf, fingerling potatoes and vegetables
832 Cardero Street, Vancouver
Tel: (604) 563-5556
Chefs Han, Paul and Joon
Steamed Halibut Dumplings with kimchi and soya sauce were so good
3825 Main St, Vancouver
Executive Chef Robert Clark
Roasted local Halibut, sea coriander, sea asparagus, sea plantains, radish and yellow carrot purée; a stunning dish, flavourful
733 Yates Street, Victoria
Tel: (778) 265-6312
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