About the Recipe
Wild Pacific halibut is a West Coast treasure that’s as sustainable as it is delicious. Harvested one fish at a time by local fishing families, each halibut is handled with care to ensure exceptional quality. The fishery is certified by the Marine Stewardship Council (MSC) and recommended by Ocean Wise for its sustainable practices, making it a responsible choice for both your plate and the planet.
Wild Pacific halibut has been harvested since the late 1880s, with generations of coastal families proudly supplying Canada and the world with a healthy, nutritious, and environmentally responsible protein. Known for its sweet, mild flavour, firm texture, and large flake, it’s a truly versatile fish that shines in any season.
The 2025 Wild Pacific halibut season officially ends on December 7th, so now is the perfect time to enjoy it fresh. Fortunately, premium frozen-at-sea halibut is available year-round, so you can bring this sustainable, local seafood to your table anytime.
This recipe celebrates the best of the coast: tender oven-baked Wild Pacific halibut simmered in a sun-dried tomato and kale stew, paired with brown butter mashed potatoes, and finished with bright, sweet and sour delicata squash.
Ingredients
Roasted Garlic
1 head BC garlic
1 cup clarified butter (see method for preparation)
Mashed BCFresh Golden Potatoes
Golden potatoes, for mashing (quantity as desired)
Roasted garlic (from above)
Clarified brown butter (from above)
Sweet and Sour Delicata Squash
1 whole delicata squash, seeds removed and sliced very thin on a mandolin
1 cup white wine vinegar (or white vinegar)
½ cup honey (or white sugar)
⅛ cup salt
½ cup water
1 bay leaf
4 black peppercorns
Stewed Wild Pacific Halibut
4 x 4–5 oz portions Wild Pacific halibut
1 large can diced tomatoes
1 small can tomato paste
2 tbsp salt
1 tsp ground chili powder
4 tbsp sun-dried tomato paste
1 bunch lacinato kale, stems removed and torn into 2-inch pieces
Garnish
2–4 tbsp sour cream
2 tbsp thinly sliced green onions, chives, or flat-leaf parsley
¼ tsp salt
Preparation
Clarified Butter and Roasted Garlic
To make clarified butter, simmer 1 lb of butter in a small pot over medium-low heat until the milk solids rise to the top. Skim off the solids with a spoon or ladle. The remaining liquid is clarified butter, a perfect local substitute for olive oil.
Preheat the oven to 375°F.
Place the garlic in a small baking dish or oven-safe fry pan and cover completely with the clarified butter.
Cover with a lid or foil and bake for 45 minutes, until the garlic is roasted and tender.
Gently press the roasted garlic from its skins and set aside for the mashed potatoes. (Olive oil can be substituted for clarified butter if preferred.)
Mashed BCFresh Golden Potatoes
Prepare mashed golden potatoes as you normally would.
Stir in the roasted garlic and some of the clarified brown butter for a rich, nutty flavour.
Set aside and keep warm.
Sweet and Sour Delicata Squash
In a small pot, bring the vinegar, water, salt, bay leaf, and peppercorns to a simmer until the salt and sugar have dissolved.
Pour the hot liquid over the sliced delicata squash.
Let the squash pickle for 2 to 24 hours. The longer, the better.
Stewed Wild Pacific Halibut
Preheat the oven to 375°F.
Season the halibut with salt on all sides.
In a bowl, combine the diced tomatoes, tomato paste, sun-dried tomato paste, and chili powder until smooth.
In a large braiser or oven-safe fry pan, spread the tomato mixture and layer the kale on top.
Place the halibut over the kale.
Bake for about 25 minutes, or until the fish is tender and just translucent. Timing may vary depending on your oven.
Garnish
Mix the herbs, salt, and sour cream together.
Set aside for serving.
To Serve
Serve the halibut right in the pan for a beautiful, family-style presentation at the centre of the table or plate each portion individually:
Spoon a generous layer of roasted garlic mashed potatoes on the plate.
Top with the tomato and kale-stewed halibut.
Add a pinch of sweet and sour delicata squash and a spoonful of the pickling liquid.
Finish with a dollop of the herbed sour cream and plenty of fresh herbs.
Enjoy!
Chef Ned