Halibut with Espellete Crust and Sultana Raisins from Relish Cooking Studio

This is the last post in the series from the Sustainable Seafood class. And what a class! If you missed the previous posts, check out the Fresh Fish ChowderArctic Char Meunière, and Steamed Mussels in Coconut Milk. Much like all the other recipes at the class, this one too was wonderful!

The espellette pepper was also quite interesting. I hadn’t tried it before this class. It was very tasty and not overly spicy. It was also very pretty!

I think my favourite part of this recipe, however, is the raisins marinated in Earl Grey tea. They’re tasty as part of the dish or as a snack!

A big thank you once again to Chef Mark Brown for teaching the Sustainable Seafood class and for allowing me to post all of his recipes on this blog! Another big thank you to Relish Cooking Studio for offering the class in their lovely studio kitchen in Uptown Waterloo. Both classes that I’ve attended were fantastic experiences! Check out their list of upcoming classes if you’re interested in attending one!

Halibut with Espellete Crust and Sultana Raisins

Recipe by (and posted with permission from) Chef Mark Brown, demonstration at Relish Cooking Studio

Ingredients

  • 2 fillets of halibut (or pickerel), belly meat and skin removed – approximate cost $10.00
  • 1/4 cup panko breadcrumbs, toasted – approximate cost $0.75
  • 1/4 cup ground almonds, toasted – approximate cost $1.00
  • 2 tablespoons espellette pepper – approximate cost $2.00
  • 1 tablespoon butter – approximate cost $0.25
  • 1 teaspoon paprika – approximate cost $0.10
  • 1 teaspoon salt – approximate cost $0.05
  • 1 bag earl grey tea – approximate cost $0.40
  • 1/2 cup sultana raisins – approximate cost $1.00
  • 1 cup water

Method

  1. Bring 1 cup of water to a boil and brew the earl grey tea.
  2. Add the raisins to the cup of tea and allow to marinate and cool to room temperature (at least 30 minutes).
  3. Preheat the oven to 350 degrees Fahrenheit.
  4. In a small pan, melt the butter,
  5. Gently sautée the espellette and paprika for 1 minute and remove from heat.
  6. In a medium bowl, stir together the breadcrumbs and ground almond.
  7. Mix in the spiced butter.
  8. Season with salt.
  9. Pour the mixture onto a sheet pan and allow to cool.
  10. Gently coat the fish fillets with the espellette crust and reserve until ready to bake.
  11. Bake the crusted fish for approximately 7 minutes (or until just cooked through).
  12. Serve with the marinated raisins, and sautéed chantrelle mushrooms (oyster, crimini, and shiitake mushrooms sautéed with butter and terragon), or other roasted vegetables.

Makes 4 servings (approximate cost: $3.89 per serving).

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