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Queen Charlotte Island Halibut with fennel, zuchini, artichokes & capers

Used with permission from Executive Chef Frank Pabst Blue Water Cafe located in Vancouver, B.C.

Alterations should be made to fit with your dietary needs. Please consult with your medical team before you attempt to make this recipe.

Ingredients Serves 4 Garnish 1 fennel 1 zucchini 2 cooked artichoke heart 2 cloves of garlic, chopped 1 medium onion, sliced thinly 2 handsfull of baby spinach 1/4 cup of extra virgin olive oil 2 tbsp chopped fresh chives Halibut 4 5oz pieces of fresh halibut, skin and bones removed 2 Tbsp olive oil for cooking sea salt Sauce 1 cup of dry white wine 2 shallots, thinly sliced 4 Tbsp of whipping cream 1/4 cup of brown butter 4 Tbsp of drained capers 2 Tbsp of chopped parsley salt, lemon juice

INSTRUCTIONS

• slice fennel, artichokes & zucchini in quarter-inch slices
• heat olive oil in a stainless steel pot to medium temperature
• add onions and garlic, cook until fragrant then add fennel
• season with salt, add 1/4 cup of water, cook until water is reduced and fennel is just done
• add zucchini, season again, cook until zucchini is done, add sliced artichokes and baby spinach and stir until spinach is wilted
• adjust seasoning and finish with chives

• in a small sauce pan reduce white wine with sliced shallots by 2/3
• add whipping cream, bring back to boil and strain
• whisk brown butter into white wine cream and season with salt and lemon juice
• add capers and parsley

• heat a large enough frying pan (or 2 smaller ones) with the olive oil to medium-high temperature
• season halibut portions with salt and carefully place in hot oil
• sear first side for 3-4 minutes until golden brown then turn the fish around and cook for another 3-4 minutes until the fish is cooked to medium
• take out of pan and place on absorbent paper towel

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