Pan Seared Atlantic Halibut

Pan Seared Atlantic Halibut

The Press Gang

Chef Shane Bauer at The Press Gang recommends pairing Gaspereau Tidal Bay with his  Atlantic Halibut entrée served with local mussels, jumbo shrimp sauté, and a spicy chorizo cream. The acid in the wine balances the richness of the dish, and the exotic fruit element compliments the spice from the chorizo cream. Either way, be prepared to be blown away by this memorable combination.


• 4 oz Fresh Halibut
• 8 Local Mussels
• 4 Jumbo Shrimp
• 1 oz Local Spicy Chorizo
• 1/2 Shallot, diced
• 1/2 Leek, sliced
• 1 Clove Garlic, minced
• 2 oz White Wine
• 4 oz Whipping Cream
• 1 tbsp Butter 
• Dill and Tarragon, chopped 
• 3 oz Chickweed
• Salt and Pepper


For the Halibut:
Dry halibut well with paper towel and season with salt and pepper. Coat a non stick pan with olive oil and when hot sear halibut on both sides for 4-6 minutes until golden brown and cooked through.

For the Sauce:
Sauté your onions and garlic with chorizo on medium high heat with olive oil to build and extract flavour. Add mussels and deglaze with wine. Allow the mussels to steam until open, then add shrimp and toss. Add cream and reduce to form a sauce.

To finish add butter, herbs and chickweed. Toss and coat seafood, allow a minute of cooking to extract herb flavours and cook chickweed. Salt and pepper to taste.