Entree: Canada – British Columbia – West Coast Halibut

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 4 halibut fillets, approx. 6 oz (170 g) each (total ~24 oz/680 g)
- 3 tbsp (45 ml) olive oil
- 1 1/2 lb (680 g) baby/new potatoes, halved if large
- 1 lb (450 g) asparagus, woody ends trimmed
- 4 tbsp (60 g) unsalted butter
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- Zest of 1 lemon
- 1/4 cup (15 g) chopped fresh dill
- 2 tbsp (8 g) chopped fresh thyme leaves
- 2 tbsp (8 g) chopped flat-leaf parsley
- 1 tbsp (15 ml) capers, drained (optional, for briny contrast)
- 1 tsp (5 g) coarse sea salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper, plus more to taste
- 1/2 tsp (2 g) smoked paprika or mild sweet paprika (optional)
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (5 ml) Dijon mustard
- 1 cedar plank (optional, soaked 1 hour) or 1 tbsp (15 ml) neutral oil for grill/broiler
- Lemon wedges, for serving

Instructions

Short Description:
A simple, bright West Coast main of fresh Pacific halibut fillets grilled or baked and finished with a lemon-herb brown butter, served with roasted baby potatoes and charred asparagus. The dish spotlights local herbs and the clean flavour of the fresh catch.

Regional Notes:
This British Columbia Pacific version uses local halibut and coastal herb accents (dill, thyme, parsley) and can be cooked on a cedar plank or simply grilled/baked to reflect common West Coast preparation methods. The accompaniment of roasted baby potatoes and seasonal asparagus makes it a complete, regional main course rather than a bare fillet.

1. Preheat the oven to 425°F (220°C). If using a grill, preheat to medium-high heat and leave one cooler zone for resting. If using a cedar plank, soak it in water at least 1 hour.
2. Toss the baby potatoes with 1 tbsp (15 ml) olive oil, 1/2 tsp (2 g) sea salt, 1/4 tsp (1 g) black pepper, and the minced garlic. Spread on a rimmed baking sheet and roast for 25–30 minutes, turning once, until golden and tender.
3. While potatoes roast, prepare the herb-brown butter sauce: in a small saucepan over medium heat melt the butter and cook, swirling occasionally, until it turns light golden brown and smells nutty, about 3–4 minutes. Remove from heat and whisk in the lemon juice, lemon zest, Dijon mustard, chopped dill, chopped thyme, chopped parsley, capers (if using), and 1 tbsp (15 ml) olive oil. Taste and adjust seasoning with salt and pepper; keep warm.
4. Prepare the asparagus: toss asparagus with remaining 2 tbsp (30 ml) olive oil, 1/4 tsp (1 g) sea salt, 1/4 tsp (1 g) black pepper, and smoked paprika (if using). Set aside.
5. Pat halibut fillets dry and season both sides with 1/2 tsp (2 g) sea salt and 1/4 tsp (1 g) black pepper. If grilling on a cedar plank, lightly oil the plank and arrange fillets skin-side down. If broiling or baking, place fillets on a lightly oiled baking sheet or in a shallow baking dish.
6. Cook the halibut:
   - On a cedar plank or grill: place plank over indirect heat (or place fillets directly on oiled grill grates over medium-high for 4–6 minutes per side depending on thickness). Cook until the fillet is opaque and flakes easily, about 8–12 minutes total; internal temperature 130–135°F (54–57°C) for just-done, or cook slightly longer if preferred.
   - In the oven: put fillets on the top rack and bake at 400°F (200°C) for 10–14 minutes depending on thickness, or broil 4–6 inches from heat for 4–7 minutes until opaque and flaky.
7. While fish cooks, roast or grill the asparagus: place asparagus on a sheet or grill for 6–10 minutes until charred in spots and tender-crisp. If oven-roasting with potatoes, you can add asparagus for the last 8–10 minutes of the potato roast.
8. Remove halibut from heat and let rest 2 minutes. Spoon half of the warm lemon-herb brown butter over the fillets.
9. Plate each serving with a halibut fillet, a portion of roasted baby potatoes, and asparagus. Drizzle remaining lemon-herb butter over vegetables and fish, garnish with extra chopped dill or parsley and lemon wedges. Serve immediately.