Piri Piri Grilled Halibut with Corn & Swiss Chard

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Piri Piri Oil
Canola oil 150 mL
Club House Piri Piri 1 tbsp
Chive Oil
Chives, roughly sliced 1 cup
Canola oil 250 mL
Halibut Fumet
Halibut bones 3 kg
Water 6 L
White onion 3
Fennel bulb 1
Celeriac 1 each
Club House Coriander Seed 1 tbsp
Club House Pepper, Black Whole 1 tbsp
Club House Red Pepper, Crushed 1 tsp
Club House Bay Leaves, Whole 10 each
Thyme, fresh 50 g
Lemon peel 2 each
Corn Nage
Corn kernels 2 cups
White onion, brunoised 1/4 cup
Garlic cloves, minced 2
Halibut fumet 1 cup
Dry white wine 1/2 cup
Heavy cream 1/2 cup
Unsalted butter 3 tbsp
Fresh lemon juice 1 tsp
Club House Sea Salt, French Mediterranean, to taste 1/2 tsp
Sriracha Lime and Corn Fritters
All-purpose flour 3/4 cup
Cornmeal 1/4 cup
Club House Piri Piri 1 tsp
Kosher salt, toasted 1/2 tsp
Granulated sugar 1/2 tsp
Corn kernels 1/2 cup
Egg 1
Buttermilk 1/2 cup
Bacon fat 1 tbsp
Charred Corn and Swiss Chard
Corn kernels 2 cup
Rainbow Swiss chard 1 bunch
Shallot, brunoised 1 tbsp
Dry white wine 1/4 cup
Unsalted butter 1 tbsp
Canola oil 1 tsp
Fresh lemon juice 1/2 tsp
Club House Sea Salt, French Mediterranean, to taste 1/2 tsp
Grilled Halibut
Halibut 4 pieces
Piri piri oil 75 mL
Canola oil 75 mL
Club House Sea Salt, French Mediterranean, to taste 1/2 tsp
Micro greens 1 cup


This recipe was created for Club House for Chefs by: Michael Ellis, Chef of Calgary Winter Club in Calgary.

For the Piri Piri Oil: In a small pan, bring oil to 150°C. Add seasoning, turn off heat, toast for 30 seconds, and cool in a heat-safe container. Half of the oil will be used to marinate the halibut. Reserve the other half in a squeeze bottle for garnish.

For the Chive Oil: Roughly slice chives and place in a small sauce pot. Add oil and place on medium-high heat. Once oil starts to simmer, stir chives and leave for 45 seconds. Remove from heat, blend in a Vitamix on high for 1 minute, then strain oil in a fine chinois with a fryer filter. Do not force through, leave for 10 minutes to drip. Once all the oil has come through, reserve in cooler for 1 hour so any impurities sink to the bottom. Gently pour off the clear oil from the top into a squeeze bottle, leaving all impurities behind.

For the Halibut Fumet: In a large pot, rinse halibut bones under running cold water for approximately 30 minutes or until water runs clear. Pour off the water and add 6 litres of cold water, place on high heat. Once a simmer is reached, reduce to low heat, skimming all impurities that rise to the surface with a ladle. The impurities will be a white/beige foam, be sure to only skim the foam and not the stock. Continue this process for 30 minutes while cutting onions, celeriac, and fennel bulb in to a small 1 cm dice. Ensure stock remains at a gentle simmer during this process. After 30 minutes, add small diced vegetables, spices, and aromatics. Cover pot, turn off heat, and let steep for 15 minutes. Gently strain stock through a fine chinois, with an oil filter. Reduce stock by 50% on medium-low heat, again skimming any impurities. Cool immediately, and reserve 1 cup for corn nage.

For the Corn Nage: In a large sauce pot, sweat minced garlic and brunoised onion with 1 tbsp of butter. Lightly season with Club House Sea Salt, French Mediterranean. Once onions and garlic are aromatic and translucent, deglaze with white wine and reduce half way. Add corn, lightly season with Club House Sea Salt, French Mediterranean, then add halibut fumet and simmer until it is reduced half way. Add cream, bring to a simmer, blend in a Vitamix on high speed adding the remaining butter one spoonful at a time, pass through a fine chinois, and adjust seasoning if necessary. Add lemon juice just before serving.

For the Sriracha & Lime Corn Fritters: Mix all dry ingredients in a mixing bowl. Add corn kernels and a lightly beaten egg. Whisk in buttermilk, then melted bacon fat. With a small ice cream scoop, portion into a fryer at 325°F/160°C for 3-4 minutes. Season with Club House Sea Salt, French Mediterranean out of the fryer, reserve on a tray with paper towel, and keep warm.

For the Charred Corn & Swiss Chard: Rinse and dry the Swiss chard, remove stems and trim the cut end. Finely slice chard stems and reserve. Slice chard greens in 2 cm ribbons and reserve. Place a 30 cm sauce pan on high heat without any oil. Once pan is smoking hot add corn kernels, season with Club House Sea Salt, French Mediterranean and agitate pan being careful not to ignite any vapors. Once kernels begin to char and almost burn, remove pan from flame and add 1 tsp of Canola oil. Return to heat and continue to char for 20 seconds. Reduce heat to medium, add brunoised shallots, and finely-sliced chard stems. Season lightly with Club House Sea Salt, French Mediterranean, and sauté for 30 seconds. Add ¼ cup of white wine, reduce to half and then add butter. Once butter begins to melt fold in Swiss chard greens off the heat, lightly season with Club House Sea Salt, French Mediterranean. Add lemon juice just before serving and adjust seasoning if necessary.

For the Grilled Halibut: Marinate halibut in piri piri oil for a minimum of 1 hour prior to grilling. Marinate fish in an oven safe tray. Preheat grill on high, once hot, brush grill with canola oil. Season marinated halibut portions on all sides with kosher salt. Gently place presentation side of halibut on grill. Leave on grill for 90 seconds, then gently turn 45 degrees using an offset fish spatula. Leave for another 90 seconds. Remove from grill and place presentation side up in the tray with the excess marinade. Finish cooking halibut in a 350°F/176°C pre-heated oven for approximately 3 minutes or until fish is almost cooked through. Once out of the oven baste with the excess piri piri oil in the tray for 30 seconds or until fish is just cooked through.

For Serving: Start by placing heaping tablespoon amounts of corn and Swiss chard at about 12, 3, 6 o'clock in neat circular piles. Place hot corn fritters on top of each pile and grilled halibut at 9 o’clock. Create a circle with the micro greens attaching the halibut and corn fritters. Fill gravy boat with hot nage and serve.

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