Pan-fried halibut,

virgin sauce



  • 227g Halibut Fruits de mer du Québec
  • Salt and pepper

Virgin sauce:

  • 100 g cherry tomatoes
  • 50 g capers
  • 50 g red onion
  • Flat parsley some stems
  • Olive oil (30 ml)
  • Balsamic vinegar 1 teaspoon
  • Lemon juice 1 tablespoon
  • Salt and pepper to taste
  • Mop the halibut, salt and pepper.
  • In a hot pan, cook the halibut in a fatty substance on one side only to give it a nice color (3-4 minutes).
  • Turn over and remove from heat.

Virgin sauce:

  • In a bowl, cut the tomatoes into small pieces, chop the capers and chop the red onion.
  • Chop the parsley.
  • Add all the ingredients together.
  • Season to taste

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