Pacific Halibut Baked with Manila Clams

Pacific Halibut Baked with Manila Clams

By Karen Barnaby, Executive Chef, The Fish House in Stanley Park
Pairs with Sauvignon Blanc 

Ingredients:

30 Manila clams
1/3 cup (80 mL) extra-virgin olive oil
1/4 cup (60 mL) finely chopped shallots
1 Tablespoon (15 mL) finely minced garlic
1/4 cup (60 mL) finely chopped parsley
1/2 cup (125 mL) Sauvignon Blanc
4 6 oz. Pacific halibut filets, 3/4-inch thick
sea salt and freshly ground black pepper
3 Tablespoons (45 mL) panko bread crumbs

Method:

Place the clams in a large pot. Add 1/3 cup (80 mL) water, cover with a lid and cook over high heat until the clams open. Transfer the clams with a slotted spoon to a bowl. Reserve the cooking liquid.

When the clams are cool enough to handle, remove the meat from the shells and chop finely. Add any liquid remaining in the bowl into the reserved cooking liquid.

Place the olive oil and shallots into a frying pan over medium heat. When the shallots become pale gold, add the garlic and cook until it too turns gold. Add the wine and cook until a light glaze remains in the pan. Carefully pour the clam liquid into the pan, leaving any sediment behind. Cook until reduced to 1/2 cup (125 mL). Remove from the heat and add the clams and parsley.

Preheat the oven to 450°F (225°C). Place the halibut in a baking pan without overlapping. Season lightly with salt and pepper. Spoon the sauce over the fish and sprinkle with the breadcrumbs. Bake for 10-12 minutes until cooked through.

Serves 4.
 

Ocean Wise LogoThe Pacific halibut fishery is jointly managed between Canada and the United States through the International Pacific Halibut commission. Each year they conduct a population assessment and review independent assessments to set annual catch limits. Because of its robust management it is considered to be a model fishery and as a result is an excellent Ocean Wise approved choice. 

Clams such as the Manila clam are generally farmed in the sand and like most shellfish they grow and reproduce quickly. Hand or rake harvested clams qualify as Ocean Wise approved. 

 


Karen Barnaby, Executive Chef, The Fish House in Stanley Park

Karen Barnaby is the Executive Chef of the award-winning Fish House in Stanley Park, Vancouver Sun food columnist, and popular Lower Mainland cooking teacher. Acclaimed author of nine cookbooks, Karen’s comfortable and accessible style has won her many fans. Karen volunteers for Vancouver's Community Kitchens, sat on the board of the Greater Vancouver Food Bank, and is a member and past president of Les Dames d’Escoffier Vancouver. She is the recipient of a Minerva Award for Community Leadership and the Back of the House Award from the British Columbia Food and Restaurant Association. Karen’s influences have come from traveling and the wide range of people she has worked with since 1979. She confesses that her professional training has been "self-taught, on the job and by the seat of my pants" and loves mentoring people who have the same thirst for knowledge as she does.
 

The Fish House in Stanley park - Amongst the spectacular gardens and forests of Stanley Park sits the historic Fish House. Relax while we tantalize you with delicious fresh fish and seafood from the Pacific Northwest. Or sit back at the oyster bar with a micro-brewed beer, glass of wine, or a seasonal martini! For a private event we offer three distinctive rooms, 2 which feature patios opening onto the scenic natural beauty of Stanley Park. Whether holding a corporate event, a cocktail reception, family-style dinner or boutique wedding, we will create a memorable experience for you and your guests. www.fishhousestanleypark.com