msc_ecolabel

Citrus dusted wild halibut, fresh avocado salsa

Prep time 10 mins
Cooking Time 15 mins
Serves 6
charlotte langley

Recipe By

Chef Charlotte Langley

Chef, Owner of Scout Canning, MSC Ambassador

  • 2 lbs of MSC certified Halibut portioned into 4-6 equal sized pieces
  • 2 limes, zest and juice kept separate
  • 1 medium grapefruit, zest and juice kept separate
  • 2 lemons, zest and juice kept separate
  • 2 oranges zest and juice kept separate
  • 2 ripe avocados, small diced
  • ¼ cup celery, finely chopped
  • ¼ cup cucumber, small diced
  • 2 tbsp each, fresh mint, cilantro, Thai basil and lovage (optional), roughly chopped
  • Canola oil
  • Salt
  1. Preheat oven to 350°F. Prepare a parchment lined baking sheet for later.
  2. Season each piece of halibut with a little salt and a drizzle of canola oil.
  3. In a medium sized mixing bowl, combine avocado, celery, cucumber, citrus juices, and fresh herbs. Season with salt to taste and set aside.
  4. In a small bowl, combine all citrus zests and set aside
  5. Use a pan large enough to fit all the halibut without crowding, or two medium pans. Heat to medium high and add a drizzle of oil. Decide which side of the halibut you want to present on the plate (the ‘presentation side’) and place the fish that side down in the pan. Do not move the fish for at least 5 minutes! This will create a nice, think golden crust.(2 minutes longer for very
  6. Flip the halibut onto the prepared parchment lined baking sheet and roast in the oven for 7-10 minutes to finish the cooking.
  7. Remove halibut from oven and place on 4-6 individual plates. Sprinkle the crispy side with the zest mixture and season with a little salt. Evenly distribute the avocado salsa around or on top. Serve immediately.
Serve with Nobilo Sauvignon Blanc and enjoy responsibly!

Ingredients

Method

  • 2 lbs of MSC certified Halibut portioned into 4-6 equal sized pieces
  • 2 limes, zest and juice kept separate
  • 1 medium grapefruit, zest and juice kept separate
  • 2 lemons, zest and juice kept separate
  • 2 oranges zest and juice kept separate
  • 2 ripe avocados, small diced
  • ¼ cup celery, finely chopped
  • ¼ cup cucumber, small diced
  • 2 tbsp each, fresh mint, cilantro, Thai basil and lovage (optional), roughly chopped
  • Canola oil
  • Salt
  1. Preheat oven to 350°F. Prepare a parchment lined baking sheet for later.
  2. Season each piece of halibut with a little salt and a drizzle of canola oil.
  3. In a medium sized mixing bowl, combine avocado, celery, cucumber, citrus juices, and fresh herbs. Season with salt to taste and set aside.
  4. In a small bowl, combine all citrus zests and set aside
  5. Use a pan large enough to fit all the halibut without crowding, or two medium pans. Heat to medium high and add a drizzle of oil. Decide which side of the halibut you want to present on the plate (the ‘presentation side’) and place the fish that side down in the pan. Do not move the fish for at least 5 minutes! This will create a nice, think golden crust.(2 minutes longer for very
  6. Flip the halibut onto the prepared parchment lined baking sheet and roast in the oven for 7-10 minutes to finish the cooking.
  7. Remove halibut from oven and place on 4-6 individual plates. Sprinkle the crispy side with the zest mixture and season with a little salt. Evenly distribute the avocado salsa around or on top. Serve immediately.
Serve with Nobilo Sauvignon Blanc and enjoy responsibly!
Watch Video

Recipe: Citrus Dusted Halibut with Avocado Salsa

4:43

Chef Charlotte Langley

Charlotte Langley hails from PEI where she cultivated a ‘Maritime Chic’ style of cooking and a deep love for the oceans. She aims to nurture and inspire through food with consciously selected ingredients that celebrate season, terroir and the delicate ecosystems that sustain us. Constantly challenging herself and what it means to be a chef, Charlotte founded Scout Canning, Canada’s first fresh canned seafood company, and through her role as ambassador for the Marine Stewardship Council (MSC) she champions the importance of choosing seafood that is both sustainable and traceable.

See more from Chef Langley
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