Category:
Chef Jessi & Chef Ty Recipes
Date:
December 21, 2022
Prep time: 10 min
Cook time: 8 min
Serves: 2
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Ingredients:
- 1lb halibut cubes, no skin, from your local Fisherman’s Market
- 1 burrata
- 6 strips of prosciutto
- Arugula (as much as you’d like)
- 2 Portuguese buns (or equivalent)
- Balsamic reduction/glaze (for drizzling)
- Olive oil (for drizzling )
- 2 Rosemary twigs (chopped)
- 5 tbsp Jerry’s Faves No Bull
- Salt & pepper to taste
- 1/4 cup cornstarch
- 1/4 cup flour
- 1/2 cup oil for frying
- 3 tbsp mayo (to spread on buns)
- 2 tbsp of butter (to toast buns)
Directions:
- Pat the dry halibut, and cut it into 1.5-1 inch cubes.
- Season the halibut with salt, pepper, rosemary and Jerry’s Faves No Bull.
- Combine the starch, flour and rosemary in a mixing bowl.
- Toss the halibut in the starch and flour mixture until evenly coated.
- Preheat the skillet with oil to medium heat and fry the halibut, turning every 1.5 minutes. Cook for 3-5 minutes.
- Place the halibut on the toasted buns with mayo and the rest of the ingredients to your preference.
Enjoy!
This recipe was created by Chef Ty Gordon, Fisherman’s Market Burnaby store manager, 2022.
Chef Mike
Chef Mike Sonier spent his career as a restauranteur creating community-focused spaces highlighting local ingredients in both Eastern and Western Canada. He’s now the founder of Ethical Table Food Co.
