Halibut with Grilled Avocado and Apricot Relish

This is the kind of dish that works best when the ingredients are at their peak. Fresh halibut needs very little — just a quick turn on the grill —while a simple apricot relish adds sweetness and acidity. Grilled avocado rounds everything out, giving the dish a bit more richness without complicating it.

For Ned Bell, cooking this way is closely tied to his long-standing focus on sourcing locally and choosing seafood responsibly. A Vancouver-based chef and founder of Chefs for Oceans, Bell has spent years advocating for sustainable fishing practices and encouraging cooks to pay attention to where their ingredients come from.

This spring entertaining recipe from Bell reflects that approach: straightforward, seasonal and built around high-quality fish. For more on Bell’s work and approach to cooking, see our profile.

Grilled Halibut with Avocado and Lemon-Honey Apricot Relish

Ned Bell

This simple grilled halibut is paired with charred avocado and a lemon-honey apricot relish that balances sweetness and acidity. It’s an easy, seasonal way to highlight fresh fish with minimal preparation.

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Ingredients

Fish

• 4-5 pieces fresh halibut (or other firm white fish)

Grilled Avocado

• 1 avocado pitted and peeled
• extra virgin olive oil

Lemon-Honey Apricot Relish

• 2 cups fresh or dried Apricots
• ½ cup honey
• 1 tsp sea salt
• 1 tsp cracked black pepper

Instructions

 

Fish

• Season fish with sea salt and cracked black pepper. Grill for 3-4 minutes on each side.

Grilled Avocado

• Rub avocado with olive oil and grill until lightly charred, flipping once.

Lemon-Honey Apricot Relish

• Combine apricots, honey, salt and pepper in a small saucepan. Cook over medium heat for about 15 minutes, until softened.
• Blend until smooth using a blender or immersion blender. Let cool slightly before serving.

To Serve

• Serve the grilled fish with charred avocado and a spoonful of apricot relish.

Notes

• The relish works with other seasonal fruits as well.
• Also pairs well with grilled meats or cheese.
• Best made with fresh, high-quality fish such as halibut, tuna or salmon.

Keyword apricot, avocado, bbq, grilled fish, Halibut, salmon

Excerpted from Lure by Ned Bell and Valerie Howes. Photographs by Kevin Clark. Copyright 2017 by Chefs for Oceans, recipes copyright by Ned Bell. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.