It’s halibut season! Pacific halibut is a sustainable fish that is wonderfully sweet and delicate when eaten fresh. We always look forward to halibut season when you can buy direct off the boats at Granville Island’s Fisherman’s Wharf in Vancouver. The spicy elements of this citrus infused dish are a wonderful match for our bright and aromatic Pinot Gris. The juicy key lime flavours and touch of minerality on the finish in the 2014 vintage hits just the right notes with the underlying spices of this popular (and gluten free) seafood meal.
Yield: 4-6 servings
Ingredients:
1 bunch cilantro
5 limes, juiced
⅓ cup extra virgin olive oil
1 small white onion, coarsely chopped
2 cloves garlic
1 fresh jalapeño pepper (seeded for less spicy)
1 tbsp cumin & 1 tbsp paprika
sea salt and fresh black pepper to taste
2 lb fresh wild Pacific halibut
Monterey Jack cheese, for garnish
corn tortilla, for serving
Directions:
Put cilantro, lime juice, oil, onion, garlic, jalapeño, garlic, paprika, cumin, and salt and pepper in food processor. Blend until smooth. Put purée in a bowl, set aside. Grill fish on medium high until just cooked through, 3 to 4 min per side. Transfer to a cutting board and coarsely chop. Add cilantro mixture, sauté 1 min. to heat through. Heat tortillas in hot dry pan. Add fish mixture to the tortilla. Garnish with cilantro, salsa, sour cream, cheese, avocado and lime wedges.
