Halibut Recipe

Inspired by BESA

Time45m

Serves4

horta, sweet onion soubise, capers, grilled lemon

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Fish

4 pieces Halibut fillets

2 tbsp olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Horta (Greens)

4 cups Mixed greens (such as dandelion, kale, or spinach)

2 cloves Garlic, minced

1 tbsp olive oil

to taste Celtic sea salt

Sweet Onion Soubise

2 cups Sweet onions, thinly sliced

2 tbsp Butter

1 cup Heavy cream

to taste Celtic sea salt

Garnish

2 tbsp Capers, rinsed

1 piece Lemon, cut in wedges

Method

Cooking the Halibut

Prepare the Halibut

Preheat the grill to medium-high heat. Brush the halibut fillets with olive oil and season with salt and black pepper.

Grill the Halibut

Place the halibut on the grill and cook for about 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.

Preparing the Horta

Sauté the Greens

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant. Add the mixed greens and season with salt. Cook until the greens are wilted, about 5-7 minutes.

Making the Sweet Onion Soubise

Cook the Onions

In a saucepan, melt the butter over low heat. Add the sweet onions and cook, stirring occasionally, until soft and translucent, about 15-20 minutes.

Finish the Soubise

Add the heavy cream to the onions and simmer for another 5 minutes. Season with salt to taste and blend until smooth if desired.

Serving

Plate the Dish

On each plate, place a serving of horta, top with a halibut fillet, drizzle with the sweet onion soubise, and garnish with capers and grilled lemon wedges.