I have been making this simple recipe for years, it’s one of Kris’s favourites. I don’t make it often because I am picky when it comes to halibut. I like it local (Quebec has great wild caught halibut) and I don’t like it too thick. I have a thing with textures. Anyways, now is the season for halibut so it was the perfect time to whip this up and share with all of you! I love adding my homemade Dijon Chimichurri on top. It is super healthy and a great compliment to this fish or any other simple dish as well.
This is a great seasonal recipe, the mix of flavours is incredible and zesty!
Halibut with Dijon Chimicurri
Servings 2 people
Ingredients
FISH
- 2 tbsp avocado oil
- 600 grams Halibut
- Sea Salt & Pepper
DIJON CHIMICHURRI
- ¼ cup flat Italian parsley chopped small
- ¼ cup fresh basil chopped small
- ¼ cilantro chopped small
- 2 tbsp red onion diced small
- 1 tbsp dijon mustard
- 2 tbsp capers chopped small
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tbsp olive oil
- Sea salt & Pepper
Instructions
- Preheat the oven to 400F and get out a cast iron or oven safe skillet. Prepare your chimichurri before beginning to cook by simply cutting up and adding ingredients small, you can also add to a food processor and set aside until ready to serve.
- Clean your halibut and dry it really well. Season well with sea salt and pepper. On your stove top heat oven safe skillet to medium/high heat. Add avocado oil and let it get hot. Once hot add your halibut flesh side down (skin facing up). Let cook for 5-6 minutes until the flesh becomes golden.
- Once the fish is nice and seared, flip it onto its skin and place into the oven for 10 minutes or longer depending on the thickness, size of your fish. I generally cook mine for 10 minutes until I can take a fork in center and see it’s cooked through.
- Remove from the oven, let sit for 5 minutes before topping with your dijon chimichurri sauce. Serve alongside your favorite veggies or grain and enjoy!
No products in the cart.