There are plenty of ways to prepare halibut –grilled, fried, baked, roasted, or poached in sauce. With a medium-texture, halibut can hold up to richer sauces and ingredients – and wine too! Halibut pairs excellently with medium-bodied whites with high aromatics and rich full-bodied whites aged in oak. Try out these three halibut recipes and wine recommendations that are sure to bring the flavors of the Pacific Northwest to your kitchen!

1. Halibut Burger with Blueberry Relish

“When you’re craving a burger and want to celebrate seafood try a beautiful fillet of halibut. It’s a super star of sustainability, and the mild fish is amenable to whatever flavours you want to throw at it. For this take, I slather the fillets in citrusy mayo and a sweet-savoury blueberry relish that puts boring old ketchup to shame. I pile on a shaved fennel slaw for crunch.”
– Chef Ned Bell


Citrus Mayo

  • 2 eggs
  • 2 egg yolks
  • 3 Tbsp Dijon mustard
  • zest and juice of 2 limes
  • zest and juice of 2 lemons
  • 1 tsp sea salt
  • 1 tsp coarsely ground black pepper
  • 2 cups canola oil

Blueberry Relish

  • 2 tsp canola oil
  • 1 small shallot, finely chopped
  • 1 ½ cups fresh or frozen blueberries (divided)
  • 1 ½ Tbsp honey
  • 1 ½ Tbsp balsamic vinegar
  • 1/2 tsp sea salt
  • 1/2 tsp coarsely ground black pepper

Fennel Slaw

  • 1 bulb fennel, halved and core removed
  • 1 Tbsp extra-virgin olive oil
  • 1 Tbsp lemon juice (1/2 lemon)
  • Sea salt and coarsely ground black pepper

Roasted Wild Pacific Halibut

  • 4 (4 to 5 oz) skinless Wild Pacific halibut fillets
  • Sea salt and coarsely ground black pepper
  • 1 Tbsp canola oil
  • 2 Tbsp unsalted butter
  • 2 sprigs thyme, leaves only
  • 1 lemon, halved
  • 4 soft hamburger buns, to serve
  • 4 butter lettuce leaves, to serve
  • 4 dill pickles, halved lengthwise, to serve


Citrus Mayo
In a food processor or blender (or use an immersion blender), combine the eggs, egg yolks, mustard, lime zest and juice, lemon zest and juice, and salt and pepper. With the machine running, slowly add the oil in a thin steady stream until the mixture is emulsified and thickened and all the oil has been incorporated. Taste and adjust seasoning with more salt, pepper, or citrus if desired. This can be made ahead of time and will keep refrigerated for up to 3 days.

Blueberry Relish
Heat the oil in a skillet over medium heat on the BBQ. Add the shallots and sauté for 5 minutes or until tender and translucent. Add 1 cup of the blueberries, honey, vinegar, and salt and pepper. Cook for 12 minutes or until saucy and the blueberries have broken down. Remove the pan from the heat and stir in the remaining 1/2 cup of blueberries. Set aside to cool. (Relish can be made and refrigerated several days ahead.)

Fennel Slaw
Using a mandoline or sharp knife, slice the fennel paper thin. Toss in a bowl with the oil and lemon juice. Season with salt and pepper to taste.

Roasted Wild Pacific Halibut
Use paper towels to pat the fish dry, and season with salt and pepper. Heat the oil in a heavy-bottomed, ovenproof skillet over medium-high heat until almost smoking. Carefully lay the fish in the pan. (If necessary, cook the fish in batches to prevent overcrowding, which will keep the fish from caramelizing properly.) Reduce the heat to medium and cook for 2 to 3 minutes; a golden crust will have formed on the flesh. Flip the fillets over and add the butter, the thyme, and a squeeze of lemon over each fish. Cook, basting with the buttery juices, for another 3 to 4 minutes or until browned and almost opaque all the way through. Transfer to a plate.

Assemble the burgers with a lettuce leaf and the fish, fennel slaw, and citrus mayo. Serve with blueberry relish and a dill pickle.



Pair with:

Gray Monk – Gewurztraminer 2018 – $16.49

Exotic flavours of lychee and rose petal, grapefruit rind and some spicy candied ginger are prominently featured in this Gewurztraminer from Grey Monk. This wine is off-dry but the bright acidity keeps it fresh and makes it an excellent pairing with this delicious burger!


2. Blackened Halibut with Mango and Avocado Salsa

Blackened Halibut with Mango and Avocado Salsa is sure to become your new favorite fish dish! You’ll never buy blackening spice again once you try this homemade blend.

Blackening Mix

  • 2 teaspoons smoked paprika
  • 1 teaspoon sweet paprika
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt


  • 1 large mango, peeled, pitted and diced
  • 1 small avocado, peeled, pitted and diced
  • 1/2 medium jalapeno pepper (seeded if desired), finely chopped
  • 1/4 cup finely chopped red bell pepper
  • 3 tablespoons finely chopped red onion
  • 3 tablespoons chopped cilantro
  • 1 large lime, juiced
  • 1 tablespoon honey, or to taste


  • 2 pieces halibut (6-8 ounce) skin removed
  • 2 tablespoons butter
  • 1 tablespoon olive oil


Blackening Mix: Combine ingredients in a small bowl; set aside. Salsa: Combine salsa ingredients in a bowl; serve with fish. Halibut: Preheat oven to 350 degrees. Pat fish dry then season liberally with blackening mix. Heat a cast-iron skillet over medium-high heat until very hot. Add the butter and oil. As soon as the butter melts, add fish to skillet. Cook 2 minutes per side. Transfer to a baking pan, place in oven and cook 5 to 7 minutes or until fish flakes easily with a fork.


Pair with:

Hester Creek Old Vines – Trebbiano 2018, $20.99

Singular and gorgeous, the Okanagan’s only Trebbiano is crafted from historic 50-year-old vines. Beautifully fragrant aromas of lime zest, grapefruit, and lemon meringue greet the nose. Ripe tropical fruit flavours including passion fruit, mango, papaya, and grapefruit with just a hint of sweetness balances out the fresh acidity on the palate. A rare and rich white, to enjoy with richly sauced seafood like this Blackened Halibut.

This halibut recipe is scaled for two, but it’s easily doubled for a family dinner or guests. Enjoy!


3. Halibut with Lemon Butter Sauce

Try out this lemon butter recipe that is simple, versatile and loaded with flavor.


  • Juice of 1 lemon
  • 1/4 cup (1 mL) olive
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) freshly ground black pepper
  • 2 finely minced garlic cloves
  • 4 halibut fillets, 4 oz (113 g) each
  • 3 tbsps (45 mL) unsalted butter, room temperature
  • Zest and juice of 1 organic lemon
  • 1/4 cup (60 mL) minced fresh parsley

1/4 cup (60 mL) dry white wine, optional


In medium bowl, whisk together the juice of 1 lemon, olive oil, salt, pepper and garlic. Add the fish to the marinade, cover and place in fridge for at least 30 minutes or overnight. In small bowl, use a fork to mash together 4 tbsps (60 mL) of the butter, the zest and juice of 1 lemon, parsley, and white wine if using. This will create a thick sauce. In large skillet over medium heat, melt remaining 4 tbsps (60 mL) butter. Remove fish from marinade, allowing excess sauce to drip off. Place fish in skillet and cook about 5 minutes per side, until cooked through and it flakes easily when pulled with a fork. Remove from the heat and top with a scoop of the lemon butter mixture. Serve immediately.

Makes 4 servings.


Pair with:

LaStella Vivace – Pinot Grigio 2016, $22.99

Fresh halibut and a little lemon together are light and flavourful, and should be matched with a wine of similar stature. Fresh, dry mix of pears, green melon, yellow apple with a snappy, bitter lemon finish. An ideal counterpart to grilled halibut.

Don’t forget to add some delicious halibut to your next order! What are your favourite halibut recipes and what do you like to pair with them? Share them with us on our Facebook page!

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Allison Hepworth - January 8, 2020

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Happy Hour Halibut

Allison Hepworth - January 8, 2020

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