Recipe: Haida Gwaii Halibut and Asparagus

COURTESY OF CHEF ROD BUTTERS, THE OKANAGAN TABLE: THE ART OF EVERYDAY HOME COOKING

Serves 2

INGREDIENTS

1 lb asparagus, tough stalk ends removed 4 Tbsp unsalted butter 1 (12-oz) skinless halibut fillet, cut in half Sea salt and coarsely ground black pepper 2 cloves garlic, thinly sliced

EGG PICKLE MIXTURE

2 eggs 2 slices bacon, chopped 1 large dill pickle, chopped 1 Tbsp chopped parsley 1 Tbsp extra-virgin olive oil EGG PICKLE MIXTURE

Put the eggs in a small saucepan, add enough cold water to cover by 1 inch, and bring to a boil over medium-high heat. Cover, remove from heat, and set aside 8 to 10 minutes. Drain, then cool in cold water. Peel, slice, and set aside. Heat a small skillet over medium heat, add the bacon, and sauté for 5 minutes, until crispy. Set aside. Combine all ingredients in a small bowl. Keep at room temperature before serving. TO ASSEMBLE

Using a steamer, steam asparagus for 4 to 6 minutes, until just tender. Meanwhile, heat a nonstick skillet over medium heat and add the butter. Season the halibut with salt and pepper, add it to the pan, and cook for 4 to 6 minutes, until golden. (Adjust heat of pan higher or lower if necessary.) Add the garlic to the pan. Flip the halibut pieces over and cook for another 2 to 4 minutes, until cooked but still slightly translucent in the centre. Transfer the fish to a plate and set aside. TO SERVE

Put the asparagus on two serving plates, spoon over the eggpickle mixture, and place the halibut on top. Spoon over garlic pan juices and serve. This dish was first served at Fresco Restaurant & Lounge in 2002. Chef Rod Butters and Audrey Surrao (RauDZ Creative Concepts Ltd) are celebrating 20 years in 2021 of supporting local in our Okanagan community.