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For the Halibut (Posted On: Monday, August 20, 2007)

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We asked Chef Bob Bickmore of Catch 22 to share a tasty recipe with us that took both seasonal ingredients and ease of preparation into consideration. ‘Please Bob’ we said…’give us a recipe that we can share with our visitors, that is easy to make and takes advantage of local and seasonal ingredients’. So this is what Bob shared with us and in my opinion has outdone himself.

Olive Oil Poached Alaskan Halibut with a Fresh Grape Tomato Relish

Alaskan Halibut

  • 4 – 6 to 8 ounce portions of Alaskan halibut
  • 6 ounces of extra virgin olive oil
  • salt and pepper to taste

Tomato Relish

  • 1 – Pint of Grape or Cherry Tomatoes
  • 1 - finely chopped shallot
  • 1 – clove of finely chopped garlic
  • 2 – ounces balsamic vinegar glaze (recipe to follow)
  • 4 – ounces of extra virgin olive oil
  • 6 – fresh chives chopped fine

Balsamic Glaze

  • 6 – ounces of balsamic vinegar
  • 2 – teaspoons of sugar
  • Place vinegar and sugar in sauce pan and reduce by 2/3’s over medium high heat or until it reaches a nice glaze consistency

Cooking Procedure

  • Pre-heat olive oil to 200 degrees Fahrenheit using an oil thermometer in a saucepot
  • Season halibut with salt and pepper
  • Carefully place halibut in pre heated olive oil being careful not to splash the oil

Note:

  • Olive oil must cover halibut completely
  • Poach at 200 deg. Fahrenheit for approximately 8 to 10 minutes until halibut is fully cooked. While the halibut is poaching start the tomato relish

Tomato Relish Proceedure

  • Finely chop shallot and garlic clove
  • Slice grape tomatoes in half
  • Place sliced tomatoes , shallots and garlic in bowl
  • Season with salt and pepper
  • Add balsamic glaze, olive oil and chives and toss well

Plating

  • When halibut is cooked, retrieve from oil and drain on paper towel
  • Place halibut on plate and spoon fresh tomato relish over top

Serve with a nice salad or as I did here with edible flowers from our garden, a tomato rose and fresh lemon.

Enjoy!

Chef Bob.

Note: Alaskan Halibut can be purchased from Ontario Fisheries at 22 Ronell Crescent (705) 444-7754 and the tomatoes at any local fruit and vegetable stand or your local supermarket.

Bob Bickmore is the owner (together with his partner Cori Hegmans) of Catch 22. Bob would be pleased to answer any of your questions so if you have any…please drop him a note at bob@catch22grill.com. You can find our more about Catch 22 by visiting their website at www.catch22grill.com

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