Seared Atlantic Halibut with Seaweed

By Guillaume Diotte
2 min read
Flétan de l'Atlantique saisi aux algues

Seared Atlantic Halibut with Seaweed

As part of MAPAQ's new culinary web series , Pêchés ici, Mangés ici , discover a host of recipes and culinary tips to help you make the most of Quebec's seafood offerings. Start your exploration with this recipe from Jonathan Lapierre-Réhayem, director of catering at the Institut de Tourisme et d'Hôtellerie du Québec (ITHQ).

For the seaweed condiment

  • ¾ cup seaweed (or sea lettuce ) An Ocean of Flavors (in flakes)
  • 1 small French shallot (chopped)
  • 1 tbsp garlic scape (chopped)
  • 1 tbsp pickled capers or daisy buds (chopped)
  • 1 tsp apple cider vinegar
  • 1 tbsp sunflower oil
  • Espelette pepper, Gorria or any other pepper (powder)

For the chips

For the seaweed sour cream

For the fish

  • 600 g of Atlantic halibut fillet from Quebec
  • salt
  • vegetable oil
  • 1 tbsp butter

  1. In a bowl, mix all the ingredients for the seaweed condiment and set aside to cool.

  2. Prepare the chips: Brush the sea bacon with oil. Spread on a baking sheet. Bake at 350°F (175°C) for 2 to 3 minutes. Set the chips aside on a paper towel.

  3. Prepare the seaweed sour cream: Grind the nori into a powder in a blender. Mix with the sour cream and refrigerate.

  4. Clean the Atlantic halibut and remove its skin. Make four 150g portions. Add salt.

  5. Pan-fry the fish (skin side up) in vegetable oil for 2 to 3 minutes, first over high heat, then reduce heat to medium as soon as the fish browns. Add the butter. Continue cooking for 2 to 4 minutes, basting the fish with the foaming butter. Turn the fish over and continue cooking for 1 to 2 minutes, depending on its thickness. Remove from heat.

  6. Serve the fish with the chips, relish, and seaweed sour cream. Serve with a side of vegetables (e.g., buttered asparagus).