My brother’s Pathfinder reeks of fish, and I mean reeks. I would not trust myself in there for five kilometers with out a barf bag. However, I figure it is a small price to pay as they now have fifty pounds of fresh halibut in their deep freeze. Nice!
My brother Josh, his wife Laura and their one-year-old, Ava, just returned from 10 days of camping with friends on the Queen Charlotte Islands off British Columbia’s coast. There they spent their time crabbing, digging from razor clams, fishing for halibut, and then feasting late into the night on their catches.
These islands seem to have a particular draw for my family as my sister honeymooned there years ago, this is my brother’s second visit in five years, and my parents go back when ever they can to pick mushrooms or roam the beaches.
It’s been many years since I last visited the Charlottes, but Josh’s photo brought back many fond memories, (including when I met a black bear face-to-face-another story-) and reminded me of the stunning, rugged scenery. It’s has to be one of Canada’s most beautiful places and is still refreshingly wild and unsettled.
Although I would have given almost anything to have gone on this ocean adventure, I am delighted that I can at least taste some of the fresh halibut that they hauled back in their car, and appreciate that they put up with the fishy smell for so long.
- 1 lb halibut fillet, portioned into four pieces
- salt and Pepper
- 1/2 cup extra virgin olive oil
- 2 tablespoons butter
- 1 tomato, seeds removed and diced
- 2 tablespoons pitted black olives, chopped
- 4 cloves garlic
- 1 tablespoon Italian parsley, chiffonade
Preheat oven to 350F. Peel garlic and slice thinly. Place in a small oven-proof pan and cover with a few tablespoons of the olive oil. Place in the oven and cook slowly until garlic is soft and starts to be translucent. Cool and reserve.
Melt butter and 1 tablespoon olive oil in a heavy pan and medium-high heat. Season fish with salt and pepper, when butter is bubbling, place fish into pan and sear. Let a good crust form before you try to turn it. Cook only a few minutes on the second side, then remove from heat and let rest for a few minutes.
Meanwhile, place 2 tablespoons of olive oil in a small, heavy sauce pan and heat. Add tomatoes and stir gently for about three minutes. Add olives and reserved confit garlic and heat thoroughly. Just before serving, add parsley and season to taste.
Place fish on a bed of rice, wilted beet greens or desired accompaniment. Top with concassé and drizzle with garlic oil. Enjoy!!