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The Seafood Collection: Halibut with Shrimp Sauce
March 29th, 2011 @ 07:53 PM EST by admin

What you will need:

  • 4 (6 oz.) Halibut fillets 3 Chopped Roma tomatoes
  • 2 Thinly sliced green onions ½ C. Tomato juice
  • 1 Clove chopped garlic 1½ tbsp. Chopped jalapeños
  • 2 tbsp. olive oil ½ C. Small pre-cooked shrimp (peeled and de-veined)

Three easy steps:

1. Preheat grill to medium. In a saucepan, cook onions and garlic in 1 tablespoon of the olive oil. Stir in the tomatoes, tomato juice, and the jalapeños. Simmer over medium heat for 8 – 10 minutes. Add the shrimp, reduce heat to low and simmer another 5 minutes. Remove from heat, cover, and set aside in a warm place.

2. Brush fillets with remaining olive oil on both sides and season with salt and pepper to taste – not too much! Place fish on the preheated grill undisturbed for 4 minutes, flip carefully and continue to grill another 3 – 4 minutes or until fish flakes easily with a fork. Be careful not to overcook; there is nothing quite so unappetizing or wasteful as dry, burned fish.

3. Arrange fillets on plates and top with the shrimp sauce you prepared earlier. Serve immediately with fresh grilled asparagus, mixed grilled vegetables or wild rice.

This dish isn’t for the faint of heart… it has a bit of its own due to the jalapeños. You could forgo the jalapeños and substitute bell pepper, if spicy isn’t your thing.

About the main ingredient:

Halibut can be broiled, baked, deep-fried, pan-seared, or grilled while fresh. Smoking is more difficult with halibut than it is with salmon, due to its ultra-low fat content. Eaten fresh, the flesh has a clean taste, requires little seasoning, and is noted for its dense, firm texture. Still an important food source to Canadian First Nations, halibut continues to be a key element to many coastal subsistence economies. The Atlantic population is so depleted through over-fishing that it may soon be declared an endangered species. As a result, almost all halibut consumed in Canada and the US is from the Pacific.

Pairing:

Normally, when choosing a pairing for a fish like halibut, I would suggest a Chardonnay, Sauvignon Blanc, Pinot Gris/Pinot Grigio, Riesling, or even a Gewurztraminer. But because our dish is on the spicy side, I think we’ll go with a white Zinfandel/Vidal from Kittling Ridge priced at $16.35. Although a bit pricy, we can splurge because halibut is such a treat and deserves something substantial. This offering is pale pink in colour with strawberry, cherry, and cotton candy aromas. It is ever so slightly sweet, soft, and full of fruit flavours.

Hints and tips:

Use caution when handling hot peppers like jalapeños. Wear disposable gloves or wash hands thoroughly in hot soapy water after handling. Be sure not to rub your eyes if there is oil from these little devils on your fingers… you’ll be sorry!

Damon G. Beggs
sparrow_nyc@sympatico.ca
Damon is owner of CATERWAITER Event Catering & Service Staff located in downtown Toronto.