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Recipe image of Canadian Chef Ned Bell's Halibut Burger

Halibut Burger with Fennel Slaw and Homemade Mayonnaise

Canadian chef and seafood sunstainability expert Ned Bell shares his recipe for halibut burgers topped with Fennel Slaw and Blueberry Relish.
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Ingredients

Citrus Mayo

  • 2 eggs
  • 2 egg yolks
  • 3 tbsp Dijon mustard
  • 2 limes zest and juice
  • 2 lemons zest and juice
  • 1 tsp sea salt
  • 1 tsp coarsely ground black pepper
  • 2 cups canola oil

Blueberry Relish

  • 2 tsp canola oil
  • 1 small shallot finely chopped
  • 1 1/2 cups fresh or frozen blueberries divided
  • 1 1/2 tbsp honey
  • 1 1/2 tbsp balsamic vinegar
  • 1/2 tsp sea salt
  • 1/2 tsp coarsely ground black pepper

Fennel Slaw

  • 1 bulb fennel halved and core removed
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice
  • sea salt
  • coarsely ground black pepper

Roasted Halibut

  • 4-5 oz skinless halibut fillets
  • sea salt
  • coarsely ground black pepper
  • 1 tbsp canola oil
  • 2 tbsp unsalted butter
  • 2 sprigs thyme leaves only
  • 1 lemon halved
  • 4 soft hamburger buns to serve
  • 4 butter lettuce leaves to serve
  • 4 dill pickles halved lengthwise, to serve

Instructions
 

Citrus Mayo

  • In a food processor or blender (or use an immersion blender), combine the eggs, egg yolks, mustard, lime zest and juice, lemon zest and juice, and salt and pepper. With the machine running, slowly add the oil in a thin steady stream until the mixture is emulsified and thickened and all the oil has been incorporated. Taste and adjust seasoning with more salt, pepper, or citrus if desired. Can be made ahead of time; will keep refrigerated for up to 3 days.

Blueberry Relish

  • Heat the oil in a skillet over medium heat. Add the shallots and sauté for 5 minutes or until tender and translucent. Add 1 cup of the blueberries, honey, vinegar, and salt and pepper. Cook for 12 minutes or until saucy and the blueberries have broken down. Remove the pan from the heat and stir in the remaining 1/2 cup of blueberries. Set aside to cool. (Relish can be made and refrigerated several days ahead.)

Fennel Slaw

  • Using a mandoline or sharp knife, slice the fennel paper thin. Toss in a bowl with the oil and lemon juice. Season with salt and pepper to taste.

Roasted Halibut

  • Use paper towels to pat the fish dry, and season with salt and pepper. Heat the oil in a heavy-bottomed, ovenproof skillet over medium-high heat until almost smoking.
  • Carefully lay the fish in the pan. (If necessary, cook the fish in batches to prevent overcrowding, which will keep the fish from caramelizing properly.) Reduce the heat to medium and cook for 2 to 3 minutes; a golden crust will have formed on the flesh.
  • Flip the fillets over and add the butter, the thyme, and a squeeze of lemon over each fish. Cook, basting with the buttery juices, for another 3 to 4 minutes or until browned and almost opaque all the way through. Transfer to a plate.
  • Assemble the burgers with a lettuce leaf and the fish, fennel slaw, and citrus mayo. Serve with blueberry relish and a dill pickle.