BC Halibut Crudo
Enjoy fresh BC Halibut Crudo with this simple summer recipe! Freshly slivered halibut topped with oven-toasted cherry tomatoes, capers and olives. Serve with a side of ciabatta bread. This easy-to-make appetizer will wow your guests!Ingredients
Serves 2-4
8 oz (225 g) cherry tomatoes, halved
4 tbsp (60 ml) extra-virgin olive oil, divided
1 tsp + 3 tbsp (50 ml) kosher salt, divided
3 tbsp (45 ml) granulated sugar
1 lb (450 g) previously frozen halibut, thawed, trimmed to a rectangle and skin removed
1 cup (250 ml) bread torn into ¼-in
(0.6 cm) pieces
1 tsp (5 ml) capers
6 cured black olives, pitted, roughly chopped
1 lemon, zest and juice
1 handful fresh flat-leaf parsley leaves
1 loaf ciabatta bread
Instructions
- Preheat oven to 300 F (150 C).
- In a bowl, mix cherry tomatoes, 1 tbsp (15 ml) olive oil and 1 tsp (5 ml) salt. Transfer to a parchment-lined baking sheet and bake for 2 hours, turning halfway through, until wrinkled and partially dry. Set aside. Oven-dried tomatoes can be kept in an airtight container in refrigerator for up to 3 days.
- In a small bowl, mix remaining 3 tbsp (45 ml) salt and sugar. Sprinkle liberally over all sides of halibut and place on a paper towel–lined plate or pan. Refrigerate for 1 hour. After 1 hour, rinse off salt and sugar mixture and dry well with paper towels. Put back in refrigerator until ready to serve.
- Preheat oven to 375 F (190 C). Toss bread with 2 tbsp (30 ml) olive oil and toast in oven for 5 to 10 minutes, tossing halfway through, until golden brown. Set aside.
- To serve, thinly slice halibut and place on a serving platter. Garnish with tomatoes, toasted bread, capers, olives, lemon zest and juice, parsley and remaining 1 tbsp (15 ml) olive oil. Serve with sliced ciabatta bread.