North Island Lodge "Halibut Recipe"

Our past guests have been asking for it and here it is! Walter Pelliccia, our executive chef shares a fantastic halibut recipe with us!

Marinade

Whipping cream or buttermilk, the amount is to be large so that it covers the amount of Halibut that is being prepared, add the ground or smashed 5 or 6 garlic cloves, and 4 or 5 branches of tarragon leaves. Marinate overnight (make sure the halibut is cut into ¾ inch slices)

Sauce

2 lemons, peeled sliced, diced and seeded.

2 table spoons of capers

1 cup of white wine

½ oz of butter (cold)

1 tbsp of chopped terragon

1 tbsp of chopped parlsey

Heat up a small pot or skillet and add wine, capers and diced lemon. Reduce by 1/3^rd, lower heat and whisk in butter ¼ at a time. Butter must be cold so that it thickens the sauce

How to Cook the Halibut

Take the cut pieces of Halibut out of the marinade and place on paper towel, heat up skillet with 2oz of canola oil or clarified butter. When the oil starts to smoke dredge both sides of the fish in flour and place in skillet, When the fish starts to brown turn over and cook for 30-45 seconds longer, remove from skillet and place on paper towel, let rest of 2 min and serve, the sauce can be spooned over the fish or placed under it.

Accompanying recommendations to go along with the fish

Orzo or seafood risotto
Grilled Zucchini slices and sautéed carrots julienne

Recipe by
North Island Lodge, Executive Chef, Walter Pelliccia

Thanks Walter!!

from 54°14′03″N 133°01′13″W,
Pat Cullen | NIL Fishing guide | WCFC sales & client services
patrickcullen@westcoastfishingclub.com