Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

Recipe Search

Grilled Halibut with Caramelized Vegetables.

On a recent fishing trip to Haida Gwaii my husband was fortunate to catch several halibut in addition to his limit of salmon.  We've not cooked halibut often and were anxious to get it right.  My husband grilled it on the wood pellet grill, smoking the fish for a few minutes before turning up the heat and grilling it.
It could also be baked in the oven or done in a fry pan on the stove.

For the Halibut
The amounts are for 2 servings however you can double or triple the amounts if cooking for 4-6.
  • 1 piece halibut - about 1 pound
  • salt and pepper
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fronds from the fennel 
  • 1 large clove garlic, minced
  • 2 tablespoons white wine (or lemon juice)
  1. Lightly season halibut with salt and pepper.
  2. Melt butter, add oil and remaining ingredients whisking to blend well.
  3. Set aside while you make the sauce and prepare the vegetables.
For the Vegetables
Note: All the vegetables should be  uniformly julienned. (cut into long, thin slices).
  • 1 bulb fennel, root end and fronds removed (chop up some of the fronds for the sauce) 
  • 1 large onion
  • 1 red pepper,seeded
  • 1 carrot, peeled 
  • 1/4 of a small savoy cabbage
  • 1/4 of a small red cabbage
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 tsp. anise seed
  • 1-2 teaspoons anise flavoured liqueur if desired (this just intensifies the licorice flavour)
  1. Prepare vegetables. (To cut up fennel, cut in half lengthwise and then cut into thin slices.)
  2. Add olive oil and butter to a large fry pan over medium heat.
  3. Add vegetables and anise seed and cook for about 20 minutes, stirring frequently and adding a bit more butter if necessary until the vegetables are nicely caramelized. If you want to use the anise flavoured liqueur, add it 5 minutes before turning the heat off.
  4. Set aside until fish is done.
  5. Heat grill or frying pan and cook halibut basting with the sauce for about 5 minutes per side depending on thickness. Be careful to not overcook. Fish will flake easily when it is done.
  6. Place vegetables on individual plates or serving platter and top with halibut.
  7. A vegetable kabob grilled at the same time as the fish and basted with the same sauce makes a colourful and delicious side dish.


  1. I do love Halibut. I just sear mine in a frying pan on med-high, and at the same time stir fry the vegetables. Such a great combo. I mostly use the coloured peppers, zucchini and green beans, which you ladies taught me to love.

    Really. I had not tried them, remembering the ones we used to get in cans up north, bleh, not a fair comparison AT ALL. Now I even make green bean soup.


    1. Your comment about the beans made me smile! You are right about canned beans not being a fair comparisson to fresh or frozen. Yay for green bean soup!

  2. Thank you for the recipe,I so love fish. We had it tonight in a coal miner's restaurant in Nova Scotia on a short road trip. Nothing like fresh fish and Scottish music.


Note: Only a member of this blog may post a comment.