Recipes

West Coast Brat & Halibut

This is a Johnsonville Surf & Turf, served up on a bed of leek and onion ragout, showcasing the vegetables of the season. We’re fortunate on the West Coast to have access to lots of fresh fish – like buttery, delicious Haida Gwaii Halibut. It’s the king of fish, really. If you aren’t on the coast, frozen would work here, too.

Recipe by Kristy Gardner of sheeats.ca

15
Prep Time
25
Cook Time
4
Servings

What You Need

  • 1 pkg (17.64 ounces / 500g) Johnsonville Original Bratwurst
  • 4 halibut fillets, 6oz each
  • 1 lemon, for juice and zest to taste
  • 1 large onion, peeled and sliced
  • 2 large leeks, thinkly sliced
  • 1 medium zucchini, sliced into "ribbons" using a vegetable peeler
  • 1 handful of fresh flat-leaf parsley, roughly chopped
  • ½ cup heavy cream
  • oil (peanut, canola or vegetable oil, as olive oil will burn too quickly)
  • 2 tbsp butter
  • coarse se salt and fresh cracked black pepper

Preparation

  1. Prepare sausages according to package directions and set aside. When they’re cool enough to touch, slice into 1/2" rounds.

  2. In the same pan, sauté the onions and leeks over medium heat with a good pinch of salt. After 2-3 minutes, add the zucchini and turn up the heat to medium-high. Cook a further 8-10 minutes, stirring occasionally, until the water from the zucchini has cooked out. If your pan isn't big enough, you can do this in batches. Squeeze the lemon over top, then add zest and stir well.

  3. While the veggies are cooking, heat a cast-iron pan over low-medium heat with a couple tablespoons of oil. Season the fish on all sides with an ample amount of salt and pepper. When the oil is shimmering hot but not smoking, carefully add the fish to the pan.

  4. Cook the halibut for 4 minutes or until golden brown and then flip. Cook a further 3 to 4 minutes. Just before it's finished, add the butter to the pan. Baste the fish with a spoon for 20 seconds and then remove from heat.

  5. While the fish rests, reduce the heat on the veggies to medium-low. Add the cream, stirring constantly to ensure it doesn't burn or curdle, for about 3 minutes. At the last minute, fold in the parsley and the cooked sausage and remove from heat.

  6. Scoop the ragout onto a nice big serving platter and top with the cooked fish.