Pan-Seared Halibut over New England Chowder
Watermelon Radish Salad & Chive Vinaigrette
Cooking time
30 minutes
Servings
2/4
Calories
950 /serving
New England chowder is thick, creamy and chock full of potatoes. Halibut fillets are so flaky, the white fish melts into this chic and comforting soup, made with fingerlings and leeks. A lemony side salad fits the bill, featuring watermelon radish and tons of chives.
We will send you:
- 2 Ocean Wise sustainably wild-caught Pacific halibut fillets (product of Canada)
- 1 Head of curly leaf lettuce
- 450g Fingerling potatoes
- 75g Sliced leeks
- 6g Chives (or garlic chives)
- 1 Lemon
- 1 Watermelon radish
- 2 Celery stalks
- 90ml Heavy cream
- 30g Lemon Bouquet blend (enriched wheat flour, paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, citric acid, sunflower oil, lemon flavour, chili, bay leaf, lemon oil)
Contains: Halibut • Milk • Wheat
You will need:
Large pot
Medium pan
Oil
Peeler
Salt & pepper (S&P)
Zester
2 or 4 tbsp Butter
Total Fat
55 g
Saturated Fat
21 g
Sodium
930 mg
Total Carb
72 g
Sugars
11 g
Protein
51 g
Fibre
12 g
Preparation
Mise en place
- Zest and juice the lemon.
- Medium-dice the potatoes and celery.
- Peel and cut the watermelon radish into matchsticks.
- Separate the lettuce leaves; tear the leaves.
- Thinly slice the chives.
Make the chowder
- In a large pot, heat 2 tbsp butter (double for 4 portions) on medium-high.
- Add the leeks, celery, spices and S&P. Sauté, 3 to 5 min., until beginning to soften.
- Add the potatoes, cream, 3 cups water (5 cups for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 12 to 14 min., until the potatoes are tender and the broth has thickened.
Cook the halibut
- Meanwhile, pat the halibut dry; season with S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the halibut* and cook, 2 to 3 min. per side, until cooked through.
Make the salad
- Meanwhile, in a large bowl, combine the lemon zest, ½ the lemon juice, ½ the chives, 3 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce and watermelon radish; toss well.
Finish & serve
- To the pot of chowder, add the remaining lemon juice; stir well.
- Divide the chowder between your bowls.
- Top with the halibut.
- Garnish with the remaining chives.
- Serve the salad on the side. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights Ontario’s rich Indigenous culinary traditions. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
