Baked Halibut & Olive Sauce, is favourite at Middle Beach,Tofino.
The Olives in a Caper, Lemon, Shallot and Wine sauce is a sell out! Its sweet and delicate flavour goes with almost anything. No bones! Leaner and richer in protein than salmon. Bake the halibut simply: a touch of olive oil, Himalayan salt and freshly cracked pepper. The secret is in the sauce: Chef Dominic Maltais, combines the ‘meatiness’ of olives, the ‘tanginess’ of capers, the ‘fresh taste’ of lemon, the ‘sweetness’ of French shallots, along with Pinot Gris. Olives in this recipe, unlike other fatty fruit, are very rich in alkaline minerals, and the flavour adds ‘spark’ to the halibut.
For Baked Halibut & Olive Sauce…a Serving for Four: Ready 4 halibut steaks, 6-8 oz. each. Bake simply as below . Accompany with the Olive & Wine Sauce: 1/2 cup extra virgin olive oil; 1 cup shallots, minced; 1/2 cup white wine; 1/2 cup black Moroccan olives, pitted and chopped; 1 cup parsley, finely chopped; 1/4 cup capers;1 table spoon fresh lemon zest; 1 tsp unpasteurized honey; 1/8 c white wine vinegar; Himalayan salt, to taste. Pre-heat the oven at: 400F. Olive oil into a pan on high heat and add the shallots. Cook until the shallots are translucent. Add the rest of the ingredients…. reduce heat to medium and cook for another 10 minutes. Personally at home shy away from high heat on olive oil…we surely can tolerate exception…BUT olive oil is a cold oil…in long run better to avoid intense heat. Ideal for salads! Have not discussed with Dominic, but bet that one could easily substitute with butter, that does not break down, or even avocado oil, and then achieve the great taste of olives through a generous sprinkling or drizzling of the result…just a health thought, if one gets ‘hooked’ on this Middle Beach recipe…but make an exception at the Lodge and don’t fret the olive oil!
Oil baking sheet, lay out halibut filets, season and drizzle with with olive oil; a touch of Himalayan salt and freshly cracked pepper. Bake for 9-15 minutes, depending on thickness of your piece. Most people tend to over-cook halibut, which makes it dry and flaky. For a 6 oz. piece of fish, 12 minutes is more than enough. Serve with wine/olive sauce. Baked Halibut & Olive Sauce.
