Commercially harvested in British Columbia since 1976, the geoduck fishery now ranks first in landed value among the invertebrate fisheries in British Columbia.
This species is also one of the longest living animals in the world as it can live more than 100 years. The age of a geoduck is determined by the number of rings on its shell.
Roasted Halibut With Beet Salsa
Roasted Halibut With Beet Salsa
Ingredients (Serves 4)
- 45 mL olive oil
- 4-100g fresh halibut portions (boneless fillet or steaks)
- sea salt, to taste
- juice of 1/2 lemon
Beet Salsa
- 375 mL diced cooked red beets
- 30 mL finely diced shallots
- 5 mL grated fresh ginger
- 50 mL finely chopped Italian parsley
- zest and juice of 1 orange
- 45 mL maple or sherry vinegar
- 50 mL extra virgin olive oil
- salt and freshly ground pepper, to taste
Halibut
In a skillet, heat the olive oil to medium heat.
Lightly season the halibut with sea salt and place in the skillet.
Cook the halibut for 8 to 10 minutes per inch or until golden brown on each side. Halibut is done when the flesh loses its glossy appearance and flakes easily when pressed with a fork.
Remove from the skillet when just cooked and place on a paper towel.
Brush halibut with lemon juice.
Divide the fish onto 4 plates and garnish with the salsa, roasted potatoes and your favourite vegetable.
Beet Salsa
In a bowl combine all ingredients. Refrigerate until needed.
Courtesy of James Walt - The Blue Water Café, Vancouver, B.C.
