BBQ’d wild Pacific halibut

By Ned Bell
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Apricot spruce tip butter:

  • 114-140 grams portions of fresh halibut, skin on
  • 2 sticks softened, salted butter
  • A squeeze of lemon and a shave of lemon zest (lime would work also)
  • 3 tablespoons apricot
  • 1 teaspoon chopped spruce tips
  • 1 teaspoon black pepper
  • 1 tablespoon honey or maple syrup


  • Kosher salt
  • Cracked black pepper
  • Canadian canola oil


Apricot spruce tip butter:

  1. Mix everything together, keep it at room temperature for immediate use or chill it down for use later. It also freezes very well.


  1. Pre heat your bbq/grill to high, then turn it down to medium heat.
  2. Make sure the /bbq/grill is clean.
  3. 114-140 gram portions of fresh halibut, skin on (skin off is fine also but I love bbq’d, crispy, salty fish skin).
  4. Liberally season the fish with kosher salt, cracked black pepper and some Canadian canola oil.
  5. Brush the grill with a lightly oiled rag so as to prevent the fish from sticking.
  6. Lay the seasoned fish down on the grill, skin side down, close the lid.
  7. Cook for three to four minutes, do not fuss with the fish, let the BBQ/grill do its job.
  8. Flip the fish and continue cooking for an additional three to four minutes.
  9. Once the fish has finished cooking, remove it from the heat, let it rest and place a good slice of the apricot butter on top to start melting its deliciousness.
  10. Serve with a gorgeous salad, some grilled asparagus and of course a glass of your favourite Okanagan Wine!


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