Herb Crumb Topping: For 4 pieces of halibut, mix together 4 oz breadcrumbs, 4 oz melted butter, 4 oz seasonal herbs, and salt & pepper. Sear 4 x 6 oz pieces of halibut in a hot frying pan. Place in oven at 350° for 5 minutes. Remove, put herb crumb on top, and replace in oven for 1 minute. Sauce: Heat a medium saucepan. Add 20 mussels, 1/2 c white wine, 4 tsp chopped garlic, 4 oz butter and 3 Tbsp cream. Cover and steam 1 minute. When mussels open add 8 oz baby spinach and 1/2 c pesto. Check seasoning and reduce sauce slightly. To serve, divide sauce between 4 bowls, place halibut on top. Ready to eat!
Chef Gerry Duffy, 10 Acres Bistro + Bar + Farm, 614 Humboldt St Victoria, 250-385-4512, www.10acres.ca. Always in season!