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  1. Makes 4 servings

Ingredients

Halibut

  • 1.5 cups La Baleine Coarse Sea Salt or Windsor® Kosher Salt
  • 4 fillet halibut (with skin), about 1 1/2 lb/750 g*
  • 1  lemon (thinly sliced)

Red Pepper Sauce

  • 4 oz roasted red peppers drained (2/3 cup/150 mL)
  • 2 cups French bread crust removed (cubed)
  • 1 clove garlic (chopped)
  • 1 tbsp lemon zest (finely grated)
  • 1 tbsp lemon juice
  • 1 tsp La Baleine Coarse Sea Salt or La Baleine Fine Sea Salt
  • 1/3 cup olive oil

Halibut

  • 1.5 cups La Baleine Coarse Sea Salt or Windsor® Kosher Salt
  • 4 fillet halibut (with skin), about 1 1/2 lb/750 g*
  • 1  lemon (thinly sliced)

Red Pepper Sauce

  • 4 oz roasted red peppers drained (2/3 cup/150 mL)
  • 2 cups French bread crust removed (cubed)
  • 1 clove garlic (chopped)
  • 1 tbsp lemon zest (finely grated)
  • 1 tbsp lemon juice
  • 1 tsp La Baleine Coarse Sea Salt or La Baleine Fine Sea Salt
  • 1/3 cup olive oil

Recipe Preparation

For the Halibut

  1. Spread salt in large cast iron or heavy pan. Heat on medium-high for about 4 minutes, or until salt is hot. In the meantime, arrange a few slices of lemon on top of each fillet.
  2. Place fillets skin side down on top of salt. Cover, reduce heat to medium and cook for approx. 8 minutes per 1 inch (2.5 cm) thickness. Check after 5 minutes; if salt is starting to smoke excessively, turn down heat.
  3. Fish is done when opaque and starting to flake. Do not overcook. Using lifter, transfer fish to cutting board. Carefully lift off fish from skin, brushing off any clinging salt. Serve with topping.

For the Red Pepper Sauce

  1. Using food processor, process all ingredients except oil, until smooth. With machine running, drizzle oil through feed tube; process until thickened. Makes about 1 cup (250 mL).