Highline Fish Co

Recipe: Pan Poached Halibut Piccata

 Recipe photo. Taken fresh on a local BC fishing boat.

Recipe from: Tim Ridge, New England Aquarium Chef

Visit the New England Aquarium's website for lots of other great recipes and ocean education.

Photo credit: Nicholas Lundgaard (Photo is from a different recipe)

Ingredients

  • Four 6-oz. Pacific halibut filets
  • 1/2 cup water
  • 1/2 cup white wine
  • 1/4 cup lemon juice
  • 1 bay leaf
  • 1/2 stick unsalted butter
  • 3 Tbsp capers
  • Salt and pepper to taste
  • 4 Tbsp chives, chopped
  • 2 cups cooked pasta

Directions

  1. Combine water, wine, lemon juice, bay leaf and pepper in large sauté pan. Bring to a boil and simmer for 15 minutes.
  2. Add fish to pan and simmer until flaky, approximately 5 minutes per inch of thickness measured at the thickest part of the fillet.
  3. When fish is done, remove and set aside.
  4. Reduce sauce to 1/2 cup. Remove bay leaf. Whisk butter into sauce, then add capers and season with salt and pepper to taste.
  5. Serve halibut over pasta and/or with seasonal vegetables.
  6. Drizzle sauce over the fish and garnish with chopped chives.

Our Fresh Fish, Prawns and Shrimp

Black Cod

Black Cod or (Sablefish) is renowned for its buttery flavour.

Halibut

Chefs love Pacific halibut for its mild, sweet taste and firm texture, which adapts well to many types of cooking.

Ling Cod

The lingcod is a popular eating fish, and is thus prized by anglers.

Pacific Red Snapper

Yelloweye, or Pacific Red Snapper, is a delicious and healthy fish.

Prawns

Spot prawns are the largest shrimp found in Canada's west coast waters.

Rock Cod

Delicate but flavourful fish, excellent baked, poached or sautéed.

Salmon

The fish that made Campbell River famous. Salmon is a treat!

Shrimp

Sweet shrimp will leave you wanting more. It's like candy on salad!

Tuna

Wild albacore tuna is not only delicious, it's rich in heart-smart omega-3 fatty acids.

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