Atlantic Lemon Herb Halibut with Deconstructed Chowder

A true East Coast plate, this Atlantic halibut is pan-seared and coated with a bright lemon herb crust. It sits over a deconstructed chowder of clams, mussels, pancetta, and vegetables, brought together with Nova Scotia white wine and cream.

Serves 4

Ingredients – Halibut

Ingredients – Lemon Herb Crust

Ingredients – Shellfish

Ingredients – Chowder

Directions – Lemon Herb Crust

1. Bring a small pot of salted water to boil.

2. Blanch chives and parsley for 10 seconds, then immediately shock in ice water.

3. Drain well and squeeze completely dry with a tea towel.

4. In a blender, combine blanched herbs, garlic, lemon zest, lemon juice, and olive oil.

5. Blend until smooth and vibrant green.

6. Fold the herbs into fresh breadcrumbs and panko. The mixture should be moist and crumbly.

7. Set aside, covered, in the refrigerator.

Directions – Halibut

1. Preheat oven to 375°F.

2. Season halibut fillets with salt.

3. Heat a heavy pan over mediumhigh heat.

4. Add a small amount of oil and sear the halibut until golden.

5. Flip and sear the other side.

6. Add butter and white wine to the pan.

7. Baste fish gently and transfer pan to the oven.

8. Roast until halibut is approximately 80% cooked, approximately 6 minutes.

Directions – Shellfish

1. Heat a large pot over medium-high heat.

2. Add mussels and clams, followed by white wine, parsley, and tarragon.

3. Cover and steam for 3–5 minutes, until shells open.

4. Remove shellfish and set aside, keeping warm.

5. Strain the cooking liquid carefully through a fine strainer. Reserve this broth for the chowder base.

Directions – Chowder

1. Heat a wide sauté pan over medium heat and add olive oil.

2. Add diced pancetta and cook until crisp.

3. Remove pancetta with a slotted spoon and reserve.

4. In the same pan, add butter. Add potatoes, carrots, celery, leeks, shallots, and garlic. Sweat gently for 6–8 minutes, without browning.

5. Deglaze with white wine and reduce by half.

8. Add reserved shellfish broth and cream. Simmer until vegetables are tender and sauce lightly thickened.

9. Season lightly with salt and black pepper to taste.

10. Fold pancetta and shellfish back into the mixture just before serving.

Finishing Directions

1. Remove halibut from oven.

2. Press lemon herb crust onto top of each fillet.

3. Return halibut to oven and cook until the internal temperature is 140°F and crust is set.

Plating & Presentation

1. Spoon the shellfish and chowder elements into four shallow bowls. Finish with your desired amount of sauce.

2. Place halibut on top, crust facing upward.

3. Finish with a drizzle of pan juices and pepper

Local Source Guide

Produce & Pantry: Local Source Market, Masstown Market, Noggins Corner Farm Market, Stirling Fruit Farms Ltd., Uprooted Market & Cafe 

Salt: South Shore Sea Salt

Seafood: Afishionado Fishmongers, Clearwater Seafoods Retail Stores, Comeau’s Sea Foods Ltd., Dory Mates Seafood Shop, Evan’s Seafood, Fishermans Market International

White Wine: Benjamin Bridge, Blomidon Estate Winery, Domaine de Grand Pre, Gaspereau Vineyards, Jost Vineyards, Lightfoot & Wolfville, Luckett Vineyards, Sainte Famille/Lost Bell

Credits

Recipe provided by White Point Beach Resort (Elliot’s Dinning Room).

Photography provided by Michelle Doucette.

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