Bonus: @ChefGroves shares @CatchCalgary @ocean_wise #halibut recipe

Pan Seared BC Halibut with Morel, English Pea and Chorizo Ragout photo - Karen Anderson
Pan Seared BC Halibut with Morel, English Pea and Chorizo Ragout
photo – Karen Anderson

In this week where sustainable fisheries are on my mind, it’s nice to receive inspiring news that a leader in Calgary’s restaurant scene has firmly anchored his seafood restaurant in the mostly unchartered waters of promoting sustainable fish consumption. I wrote about Catch restaurant’s new buycatch seafood market here. Many thanks to chef Kyle Groves for sharing this beautiful recipe and now we know where to get the “Jet Fresh” halibut we need to make this palate pleaser.

Pan Seared BC Halibut with Morel, English Pea, and Chorizo Ragout
courtesy of Chef Kyle Groves, Catch and The Oyster Bar, Calgary, Alberta

Serves 4
4 X 6 oz. Pieces of Wild BC Halibut Fillet
4 oz. Morel Mushrooms – washed and patted dry
8 oz. English peas – out of the shell and blanched
8 oz. Boiled ratte or fingerling potatoes – peeled and cut into ½” thick disks
6 oz. Chorizo meat – chopped into small pieces
½ oz. Fresh thyme – leaves only
4 oz. Fresh cold butter
1 oz. shallot, minced
1 garlic clove, minced
1 oz. chives, minced
3 oz. Dry white wine
Salt / Pepper / Lemon juice to taste

1. In a cast iron pan sear the halibut fillets on one side until golden brown
2. Transfer to a 400*F oven and cook until the fish reaches 135*F
3. When the fish comes out of the oven, add a few thyme leaves and cook for one minute
4. Meanwhile, in a sauté pan cook the chorizo until the fat has rendered out of it
5. Add the minced shallot and garlic and cook in the chorizo fat until softened
6. Add the Morel mushrooms and sauté until softened
7. Add the fresh thyme leaves and cook until they “pop”
8. Add a splash of dry white wine to cool the pan slightly
9. Add the cooked potato disks and the English peas
10. Bring mixture to a boil and add the cold butter cubes slowly
11. When mixture is thick, season with salt pepper and lemon juice
12. Divide onto 4 warm plates and sprinkle with fresh chopped chives
13. Top with the halibut and serve right away


    1. Karen Anderson

      Jenn and Nate,
      Nate has an amazing flair with fish. Yum. Love your recipes and though I don’t have a chivalrous cook in my home I have a very chivalrous dishwashing husband.
      I cook. He cleans. We eat.
      Most importantly we sit and enjoy our food together just like you.
      We’re 25 years in and I wish the same for you two sweethearts.
      Cheers, Karen

  1. Elna Edgar

    HI Karen

    I am really enjoying your newsletters. Thank you for all you do for the fresh local food movement. Wondering if you could possibly help to spread the word about our asparagus festival and the great opportunity it is to come & see a real working asparagus farm & taste asparagus straight out of the field? A mention on CBC would be amazing.


    Elna Edgar

    Home (403)227-2443

    Cell (403)350-0659

    Fax (403)227-2814

    Proud members of Innisfail Growers Co-op

    1. Karen Anderson

      Hi Elna,
      Lovely to hear from you.
      I’ve been enjoying your asparagus this past few weeks and will see what I can do to help spread the word about your Asparagus Festival this Sunday, June 8 and June 15 on the farm in Innisfail.

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