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DesBarres Manor Inn, Guysborough, Nova Scotia
DesBarres Manor Inn Dining Room

Grilled Halibut Stuffed with Fennel and Pine Nuts

Serves 4 as a main course


1 clove minced garlic
½ cup pine nuts
½ cup minced fennel bulb
4 6oz fillet portions of Halibut
4 tbsp olive oil
Freshly ground pepper and salt to taste

To Prepare

For the Stuffing
In a medium bowl combine minced fennel, pine nuts, garlic and 2 tbsp of olive oil. Season with salt and pepper.

For the Halibut
Using a sharp knife, cut a pocket through the side of each halibut fillet making certain not to cut all the way through. Stuff each fillet with 1/4 of the mixture, season the fish with Salt and Pepper and rub with the remaining two tbsp of olive oil.

Place fillets on a 350°F grill for approximately 3 minutes per side.

To Plate
Place a stuffed halibut on a plate with a garnish of fennel fronds on top and serve with a green salad for an easy, elegant summer dinner with guests.

Wine Pairing
For whites, our cellar keeper recommends the Babich Marlborough Sauvignon Blanc. Made in a classic New Zealand style, this wine is perfectly balanced with strong citrus and gooseberry flavours, a cellar must have for grilled fish.

From Nova Scotia, we enjoy the Chablis from Sainte Famille Winery in Annapolis Valley with halibut. This great Nova Scotia wine is dry and well balanced with hints of green apple and citrus making it a perfect match.

An interesting red choice would be the Laroche Pinot Noir from Languedoc, France. This pinot is medium bodied with a deep cherry colour, smooth fruit and low tannins complementing the flavours of the grilled fish without overpowering it.

Click here to download a printable version of this recipe.

Proprietor  Glynn Williams

DesBarres Manor, Guysborough, Nova Scotia

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