Sustainable Fish For Better Health

After a couple of years that have put our health in the direct spotlight, research shows Canadians are looking to make better body choices post-pandemic, with one-third are already putting more sustainable seafood on their plate—which experts say is good for your health and the planet. The Marine Stewardship Council (MSC)—a non-profit dedicated to keeping our oceans and fish stocks healthy—is sharing recipes for wallet-friendly bowls, wraps, bakes and easy, nutritious seafood-friendly sauces in its new, free digital cookbook, The Ocean Cookbook 2022, and we’re sharing one of those recipes, below! —Vita Daily

• 

• 

Roasted & Flaked Wild Halibut Salad With A Crunchy Seed Topper By MSC Chef Ambassador Charlotte Langley

Pacific Halibut are the among the largest of the flatfish. These giant, cold water loving bottom-dwellers are meaty, protein-packed and robust enough to sit alongside the punchy flavours in this recipe. Serves 4 for lunch or a light supper.

225g fillet of MSC certified halibut or any other MSC certified flaky white fish e.g. haddock, ling, or cod
200g cucumber (thick slices)
180g tomatoes (chopped large)
1 shallot (thinly sliced)
400g canned chickpeas (drained and rinsed)
110g fresh goat’s feta cheese (crumbled)

Dressing:
120ml olive oil
30g grainy mustard
30g honey (runny)
60ml lemon juice
Salt & pepper (to taste)

Crunchy seed topper:
20g toasted pumpkin seeds
25g white sesame seeds
12g flax meal (or seeds)
20g nutritional yeast (or grated parmesan)

Roast your Halibut up to 3 days in advance and let it rest in the fridge covered in the vinaigrette for optimal flavour. Preheat your oven to 190 ºC / 375°F. Line a cookie sheet with parchment and place your halibut on the sheet pan, season with salt and pepper and place in oven for 20-25 minutes or until the halibut has reached an internal temperature of 48 ºC / 120°F or is no longer opaque in the centre. In a small bowl, whisk together all the dressing ingredients and set aside in the fridge. In a medium bowl, combine all the vegetables and chickpeas, and dress with half of the dressing. Season and let it sit in the fridge or at room temperature for at least 15 minutes. Remove halibut from oven and let it rest in the remaining dressing. Combine the topper ingredients in a bowl and get ready to assemble your salad. In a large family style serving platter or in individual bowls, plate some salad, some of the halibut torn up into little pieces and top with the goat feta and the crunchy seed topper. Serve at your leisure.

msc.org