Seared Wild Pacific Halibut with Jerusalem Artichoke Puree, Herb oil and Horseradish Cream Sauce

Luxurious and delicious, Wild Pacific Halibut is an easy way to balance overindulgent eating habits and is quick and easy to cook.

City Style and Living Winter 2021 Seared Wild Pacific Halibut with Jerusalem Artichoke Puree, Herb oil and Horseradish Cream Sauce
/ K&S Media

Luxurious and delicious, Wild Pacific Halibut is an easy way to balance overindulgent holiday eating habits. With added nutritional benefits like helping to lower cholesterol, maintain healthy heart function and weight, this versatile fish is quick and easy to cook.

Seared Wild Pacific Halibut with Jerusalem Artichoke Puree, Herb oil and Horseradish Cream Sauce

For the Halibut

2 pieces Wild Pacific Halibut fillets, or cheeks, 4-6 oz. each

salt and pepper to taste

1 tsp. paprika

2 tbsp. canola oil


  1. Season Wild Pacific Halibut with salt and pepper on both sides.
  2. Heat oil in an oven safe pan until smoking
  3. Place seasoned halibut in the pan and cook over medium heat on each side for 3-4 minutes. Place pan into the oven for another 5 minutes to fully cook through fish until flaky.
  4. Remove fish from the oven and rest for an additional 5 minutes.

For the Jerusalem Artichoke Puree

8 small Jerusalem artichokes (skin on)

1 clove garlic

1 spring thyme

one small onion, sliced

3 tbsp. neutral oil

1 tsp. salt

¼ cup cream

¼ cup grated Il Forteto Pecorino al tartufo


  1. In a casserole dish, put the Jerusalem artichokes, onions, thyme and garlic.
  2. Sprinkle with salt and drizzle with neutral oil. Bake in a preheated 350°F oven for 30 minutes until fork tender.
  3. Transfer roasted Jerusalem artichokes, and onions into a blender. Warm cream and slowly pour into blender.
  4. Blend mixture until smooth. Mix through grated pecorino to melt.
  5. (Optional) Push Jerusalem artichoke puree through a fine sieve to make it extra silky.

For the herb oil

2 cups lightly packed parsley

½ cup neutral oil, like sunflower or canola

Pot of lightly salted water

2 cups of ice cubes in a large bowl with 2 cup water (ice bath)


  1. Prepare ice bath and set aside
  2. Bring a pot of salted water to a boil. Add herbs and blanche for 15 seconds until bright green. Immediately transfer herbs to the ice bath and let sit for 2-3 minutes to completely cool.
  3. Remove herbs from the ice bath, and dry on tea towel to remove moisture from the herbs.
  4. Place herbs to a blender and add the oil. Puree until as smooth.
  5. Line a sieve with cheesecloth or use a coffee filter and pour the blended herb oil into the sieve and let sit for a few hours. Do not press the oil through. Transfer herb oil to a bottle and store in the refrigerator.

For the horseradish cream sauce

2 tbsp. butter

4 cloves finely grated garlic

1 tsp. Freshly grated horseradish

2 tbsp. all-purpose flour

1¾ cups cream

Salt and fresh black pepper, to taste


  1. Over medium heat, melt butter in a pan. Once melted completely, add garlic and cook for 30 seconds, stirring constantly.
  2. Stir in flour and cook for 1 minute until lightly golden, stirring constantly.
  3. Gradually whisk in cream a little at a time to avoid clumping. Stir in horseradish, and season with salt and pepper to taste. Stir occasionally and keep warm on low heat until ready to serve.

To Serve

Serve together with roasted onion, sauteed greens and fried Jerusalem artichoke chips.

Whole Halibut Portions
/ Courtesy Wild Pacific Halibut



  • Buy fish that is not properly stored in a fridge or on ice
  • Purchase fish with ice crystals on it, or that is sitting in a pool of liquid.


  • Look for fish with firm, translucent flesh
  • Purchase fish that smells of the ocean, not ‘fishy’


⇨ Buy halibut as close to the time you will be eating it

⇨ Store in an airtight container in the fridge for up to two days

⇨ Always keep cold in a fridge, or, if freezing, wrap tightly with saran wrap and place into a re-sealable plastic bag.


⇨ Don’t overcook.  Always undercook slightly and leave fish to rest.

⇨ The rule of thumb: 6-8 minutes cooking per 2.5cm thickness

⇨ Fish is cooked when slightly firm to touch, but flaky

Optimal temperature for cooked halibut: 60 degrees Celsius, 140 degrees F

Wild Pacific Halibut

Management Association of BC (PHMA) is a non-profit association representing the majority of wild Pacific halibut harvesters in BC. For more information,

Supplier Spotlight: Fresh Ideas Start Here (F.I.S.H.)

Based in Greater Vancouver, F.I.S.H. has been a purveyor of local and sustainable seafood for home cooks, professional chefs and restaurants since 2008, with a belief in the importance of sustainable seafood so that future generations can enjoy the same delectable ocean treats that we cherish today.  With a passion to elevate and promote the abundance of BC oceans, the company sources seafood with their own boats or from local fishermen with whom they have close relationships.

This original food article first appeared in the Winter 2021/22 issue of City Style and Living Magazine.

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