Local chef Dixie-May Kunicky shares this lovely recipe celebrating BC halibut season. She suggests pairing it with Langley based winery Domaine de Chaberton’s 2014 Valley Chardonnay. Dixie says the wine boasts “lots of peach and pear, a good balance in acid and it was only $14!” Cheers!

Fish Marinade:
4 portions fresh halibut
(sourced from your local
fish monger)
4 slices fresh lemon
Juice of half a fresh lemon
1/3 cup dry white BC wine
Drizzle of olive oil
½ tsp of salt
½ tsp pepper
1 Tbsp canola oil
Salsa Fresca:
3 Roma tomatoes, diced
1 shallot, finely diced
1 clove garlic, minced
½ jalapeno, finely diced
1 Tbsp cilantro, finely chopped
1 tsp red wine vinegar
salt & pepper to taste

Spanish Hash:
1 Tbsp canola oil
½ orange bell pepper, diced
½ yellow bell pepper, diced
½ red bell pepper, diced
½ can black beans, rinsed
and drained
½ can kidney beans, rinsed
and drained
½ red onion, finely diced
1 clove garlic, minced
½ cup dry white wine to
deglaze pan
1 pinch ea. cumin & chile powder
1 Tbsp flat leaf parsley, chopped

Combine ingredients of the marinade in a bowl, add fish, cover with plastic wrap and refrigerate for 30 minutes.
In another bowl, add salsa ingredients, toss and refrigerate for 30 minutes or more so the flavours can come together. Note: this salsa is great with chips too and is very healthy!
In a medium non stick pan sauté garlic and onion on medium heat for 5 minutes, add diced peppers and sauté for another 3 minutes.
Deglaze pan with white wine, then add in the beans, cumin, chile powder and flat leaf parsley and cook for 5 more minutes. Remove from heat.
Heat a non stick pan on medium-high heat, remove fish from marinade into pan and cook for 4 minutes on each side allowing time for some caramelization.
To plate divide hash onto plate, gently top with halibut and garnish with salsa fresca.