alive logo

Dungeness Crab Crusted Halibut


    Dungeness Crab Crusted Halibut

    The sweetness of the crab combined with the richness of the halibut and earthy appeal of fresh chanterelles makes this an elegant but simple affair. Experiment with other seasonal mushrooms to add even more local flavour. Pair this fare with some heirloom beets and field green beans, lightly steamed, and serve with a medium Riesling.


    4-5 oz (115-125 g) halibut filet, centre cut
    4 oz (115 g) Dungeness crab meat, fresh (or premium canned)
    2 cups (500 mL) BC chanterelle mushrooms
    2 Tbsp (30 mL) olive oil
    2 Tbsp (30 mL) unsalted butter
    6 shallots, sliced thin
    4 green onions, cut on bias
    4 leaves basil, sliced thin
    2 tsp (10 mL) honey
    4 sprigs thyme
    Salt and pepper to taste

    Preheat oven to 350 F (180 C). In small bowl combine crab meat, basil, and honey. Season to taste with salt and pepper. Make incision in top of each piece of halibut (roughly 2/3 its thickness) and stuff with crab mixture. Place halibut on parchment paper in baking dish and bake at 350 F (180 C) for 6 to 8 minutes or until fish begins to flake. Remove and tent with foil atop warm stove. Halibut should be served medium in temperature.

    Be sure chanterelles are clean and free of debris. Trim stems of fibrous ends. In a saucepan over medium-high heat, begin to sweat mushrooms with shallots in olive oil and unsalted butter until tender. Once shallots are translucent (4 to 6 minutes), add thyme and green onions. Season to taste.

    Arrange chanterelle mixture in centre of each plate, and top with halibut filet. Finish with a sprinkle of sea salt and a drizzle of olive oil. Serves 4.

    source: "The Life of Riley", alive #285, July 2006


    Dungeness Crab Crusted Halibut




    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.