1LB portions, BC-caught 2020. Frozen, boneless and skinless.
Chimichurri sauce prepared by our own Chef Brandon includes EV Olive Oil, Garlic Scapes, Herbs, Green Onion, Anchovy/Oil, sauerkraut brine, capers, salt, garlic, black pepper and cayenne pepper.
Watch: https://youtu.be/B1OzwcJSE5o
BBQ: Thaw halibut in fridge overnight. Preheat BBQ on high, oil the grill, season the fish and brush the bottom side with oil. Place on grill, close the lid and turn heat to medium. Don't flip, and cook for 4-6 minutes. Grill a halved lemon at the same time, to squeeze on afterwards.
Lemon juice on top just before eating is highly recommended for any cooking method (grilled or not).
Oven: Thaw halibut in fridge overnight. Preheat oven to 400F and bake for 8 minutes, with sauce on top.
