halibut Recipes

GRILLED HALIBUT WITH CHUNKY AVOCADO SALSA

Add some oomph to halibut with salsa and avocado - it'll remind you of Mediterranean nights.
 
 Cook Time 15 minutes
 
 Servings 2 people
 Calories 423kcal

 

Ingredients

  • 1 ripe avocado
  • 2 ripe plum tomatoes, each chopped into 6
  • 1 small red onion, finely sliced
  • 3 olive oil, plus some for drizzling
  • juice half a lemon or 1 lime
  • small bunch coriander, leaves only
  • 2 halibut portions

 

Instructions

  • Halve and stone the avocado and use a teaspoon to scoop chunks of the flesh into a bowl. Gently mix all the other ingredients, except the fish, in with the avocado, then set aside.
  • Heat a griddle pan until very hot. Season the fish with pepper, and salt if you want, then drizzle with a little olive oil. Griddle the fillets for 2-3 mins on each side until charred and cooked through. Serve with the avocado salad.

RED WINE POACHED HALIBUT WITH BACON & MUSHROOMS 

An ultra-indulgent fish dish using fresh halibut, streaky bacon, wild mushrooms and a flavourful sauce made from the simmered-down poaching liquid.
 
  
 Prep Time 10 minutes
 Cook Time 30 minutes
 
 Servings 2 people
 Calories 447kcal

 

Ingredients

  • 200ml red wine
  • 100ml chicken stock
  • 3 thyme sprigs
  • 3 black peppercorns
  • 2 halibut portions
  • 2 rashers streaky bacon
  • 1 tbsp oil
  • 2 tbsp butter
  • 100g wild mushrooms (or a large king oyster mushroom, cut in half lengthways)
  • ½ lemon juiced
  • 115g spinach

 

Instructions

  • Heat oven to 160C/140C fan/gas 3. Put the wine, stock, thyme, peppercorns and a pinch of salt in a deep-sided frying pan and bring to just below the boil. Drop in the halibut, turn down the heat and poach for 8 mins or until flaking apart. While the fish is poaching, fry the bacon in a hot frying pan for 2 mins each side until crispy. Remove from the pan, cover with foil and keep warm in the oven.
  • In the same frying pan, heat the oil and 1 tbsp butter until foaming. Add the mushrooms and cook until you get a lovely golden colour. (If using a king oyster mushroom, turn over to get an even colour on both sides.) Once cooked, add the lemon juice to taste and sprinkle with a little salt.
  • Lift the cooked fish from the pan, lay on a plate, cover with foil and keep warm in the oven. Turn the heat up on the poaching liquid, reduce by two-thirds, then pour through a fine sieve.
  • Wash the spinach in cold water and add to the mushrooms. Season, add more butter if needed, and cook for about 3 mins, stirring until wilted. Divide the spinach and mushrooms between two plates and serve the halibut on top. Spoon over the reduced sauce and top with a rasher of crispy bacon.