Grilled Halibut with Glynnevan® Whisky Sauce

This recipe makes for a fantastic wine and dine meal. The inclusion of local whisky in a smooth sauce with local halibut creates a wonderful blend. This 2019 Culinary Guide recipe is worth checking out!

Ingredients – Grilled Halibut

4-6 halibut filets (approximately 2.5″ x 4″ by 1.4″ thick)

For best results, use fresh halibut; DesBarres Manor proudly serves local fish caught by Chef Anna’s fisherman husband.

Ingredients – Glynnevan Double Barrel Whisky Sauce

4 tbsp olive oil
8-10 slices low fat bacon or pancetta, diced
1 small red onion, finely diced
2 tbsp dijon grain mustard
2 tbsp Nova Scotia maple syrup
2 tbsp Glynnevan Double Barrel Whiskey

Directions

Preparation time: 30 minutes

Serves: 4 – 6

Grilled Halibut

  1. Wash and dry halibut.
  2. Heat frying pan with additional olive oil to high temperature. Once hot, turn down and cook over medium heat.
  3. Season halibut with salt and pepper. Cook for 3 minutes and then turn over and continue cooking until halibut feels slightly firm to the touch.

Glynnevan Double Barrel Whisky Sauce

  1. Heat the olive oil.
  2. Add diced bacon/pancetta and cook until lightly browned. Remove from pan.
  3. Add red onion to the oil and slowly cook until translucent.
  4. While onion is cooking, whisk together the mustard, whisky, maple syrup and vinegar.
  5. Once onion is cooked, return bacon to the pan along with the whisked ingredients.
  6. Season with salt and freshly ground pepper.
  7. Serve over cooked halibut with your favourite roasted potatoes and veggies.

 

Seafood: DesBarres Manor Inn, Evan’s Seafood & RestaurantArichat Seafood MarketClearwater Seafoods Ltd. or Fishermen’s Market

Whiskey: Glynnevan Double Barrel Whisky

Maple Syrup: Acadian Maple Products or Sugar Moon Farm

Produce: Noggins Corner Farm Market, Stirling Fruit Farms Ltd., Masstown Market or one of the many other Farmers’ Markets of Nova Scotia.

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