Halibut Season Is Back!

Everyone’s beloved halibut season is back!

Coast

Coast is celebrating halibut season in a big way! In addition to nightly features that showcase the freshest daily catch, Coast has added halibut to their Happy Hour menu. Available everyday from 2:30 PM to 5:30 PM and extended hours on Saturdays and Sundays from 11:30 AM to 5:30 PM, enjoy:

Halibut Ceviche $16
tequila & lime cilantro, tarot root chips

Halibut Fritters $16
corn breaded, capers, spicy tomato sauce

Halibut Popcorn $16
cajun spiced, lime, old bay aioli

Fable Kitchen

From now until April 30th, try Fable Kitchen’s Three-Course Tasting Menu ($55 per person, with an additional $25 for wine pairings), which includes Halibut as a main course:

Steamed Halibut with miso roasted carrot, potato rosti, and brown butter, paired with Winemakers Cut Grüner Veltliner.

C|Prime

Enjoy fresh halibut with Chef Behshad’s latest creation:

Halibut with smoked carrot purée, pea & fava ragu, pancetta, grilled romaine, and beurre blanc.

Fanny Bay Oyster Bar and Shellfish Market

Feature BC Halibut on fresh sheet each week right now. Essentially, it’s chef’s catch of the day! The dish will rotate weekly, so the team will be able to play around with different preparations. Also available as an upgrade from the lingcod on our fish & chips when available. People can also purchase halibut filets from the retail store.

Five Sails

Chef Alex is showcasing fresh halibut by adding a new addition to their spring menu:

Poached Pacific Wild Halibut with local caviar, allium espuma, aromatic fumet, new potato brandade, and asparagus.

Mereon Bistro

Chef Ameer will be featuring halibut in various beautiful ways with different features throughout the season.

Teahouse

Crab & Shrimp Crusted Halibut with chimichurri fingerling potatoes, garden vegetables, and lemon caper butter sauce.

Seasons

Local Halibut with blistered tomato crust, parmesan fingerling potatoes, seasonal vegetables, and lemon butter sauce.

Sandbar

Wood Grilled Haida Gwaii Halibut with coconut jasmine rice, market vegetables, and lemon caper beurre blanc.

Feature image: Coast Nora Hamade