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.
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