Fresh Wild Halibut Center-Cut Portions

6oz Each / 4-Pack

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  • Regular price $59.99


 

This fresh item is cut by our team of skilled seafood cutters the night before or the morning of delivery. It doesn’t get any fresher than that!

 

 Price  $59.99/case
 Price Breakdown  $15.00/each 
 Portion Weight  6 oz each
 Specification  skin-off, bone-out, center-cut
 Case Contents  4 portions

 

Ocean Wise Recommended -  Fresh B.C. Halibut is on almost every menu around Vancouver because of its gentle, almost sweet tasting white flesh. The thick and firm texture of B.C. halibut lends itself to be an extremely versatile fish that can be grilled, poached, broiled, baked, fried, seared, steamed or even smoked. Try for yourself to experience firsthand why this fish is such a coveted lean protein source.

Each portion of this locally-caught, Ocean Wise recommended seafood is hand-out here at our Richmond location by our seafood processing team. Each portion is cut to exacting specifications. Enjoy a beautiful 6 oz center-cut portion, which is the most prized portion of the fillet among our restaurant chefs. A center-cut portion is thick, and is guaranteed to not include any tail pieces.

 

*Contents of the case are all fresh. Availability of certain items may change due to market conditions, therefore substitutions to re-fresh (previously frozen) may take place. All weights are approximate.

 

Cooking Instructions

Halibut with Lemon Caper Pan Sauce

INGREDIENTS

- 2 Fresh Wild Halibut Center-Cut Portions

- 1 Tbsp Oil

- 3 tbsp Butter

- 1 Tbsp Capers

- 3 Tbsp Flat leaf Parsley, chopped

- 1 ½ Lemons, juiced

- 2 Garlic cloves, smashed

- 4 thyme sprigs

- Flour for dredging 

- Salt and Pepper to taste

    PREPARATION

    1. Season the fish to taste with salt and pepper and then lightly dredge the fish in the flour, shaking off the excess.

    2. Preheat a pan over medium-high heat. Add a tbsp of oil to the pan, and carefully place the fish in the pan.

    3. Reduce the heat to medium, and allow to cook for 3-4 minutes, until the fish is golden. Flip the fish, and add 2 tbsp of butter to the pan. Baste the fish with the foaming butter, and add the garlic cloves and the thyme.

    4. Continue to baste on and off for 2-3 minutes, reducing the heat to medium low, so as not to overcook the fish, but allowing enough time to baste.

    5. Remove the cooked fish to a plate, discard the garlic and thyme, and return the pan to the heat. Add the last tbsp of butter to the pan, and once melted, add the capers and lemon juice, swirling the pan to combine.

    6. Lastly, add the chopped parsley and spoon the sauce over the fish, garnishing with lemon and parsley sprigs.