Watch out – He’s getting creative with the halibut.

Halibut and walnut dressing

Very simple ingredients of oil, balsamic, walnuts and fish.

I can be a bit of a feckin’ ejit. That’s Irish colloquial for fool. My favourite seafood on the planet is halibut. I laid my hands on two beautiful filets of that fine flatfish. I had little or no ideas what to do and less ingredients in the fridge. So, I decided it was a good time for me to be ‘creative’.

I have spent over 30 years  in the communications business. At this stage, I know myself pretty well. I can be a pretty creative guy. However, one needs to work at developing creative ideas within certain boundaries. If one does this and focusses on deep thinking rather than the process, one can get great results. I know that it’s not a great sign when I make a conscious decision to ‘be creative’. It usually ends up in some half-baked notion being presented. So, when I decided to cook Halibut with Walnuts and Balsamic Dressing, we could have been in for trouble.

The ingredients list is above under the photo. Not much to it. Break up the walnuts in a pestle and mortar.


Lovely walnuts getting gently crushed. Hopefully, my idea would be a winner.

Combine the oil and vinegar. This sets up a decent shot.

Olive oil and balsamic vinegar

Olive oil and balsamic vinegar in a pleasant pouring shot. Creative enough so far…

Add the walnuts and jiggle the oil and vinegar with a fork to combine them a bit.

Walnut dressing

Add in the walnuts to the dressing, then jiggle with a fork. I like that word, jiggle.

Dredge the fish in seasoned flour.

Halibut and walnut dressing

Dredging the fish in lightly seasoned flour. Not particularly creative.

Fry it. I did it in a mixture of oil and butter. I should have fried it in clarified butter.

Halibut and walnut dressing

My favourite fish frying in the pan. No need of any creativity to make this excellent.

I think I got the pan temperature just a little too hot. Still the fish was extremely tasty.

Wife prepared some courgette, garlic and cheese things to go with the fish.

Wife prepared some courgette, garlic and cheese things to go with the fish.

The fish with the dressing was delicious and, for once, my ‘creativity’ turned out a decent dish. The Wife also excelled with the courgette, garlic and cheese things. I don’t know what else to call them. All in all a win for ‘getting creative’. Even if it’s a rarity.

Written by
Latest comments
  • Nice job.

    • Thanks Rosemary. I have mixed feelings about this post. I feel I did not put a huge effort into it and therefore it is not too worthy. However, it was sooo tasty.

  • You make everything look so appetizingly beautiful, I could sell this to my hubby and he’d go for it! He doesn’t eat fish or seafood, you see, unless it’s battered and deep fried… That last dish shot could be in a food mag!

  • Absolutely fantastic. Gotta love halibut, though I’m not sure it would fit in too well on my blog :D. Don’t judge me for my lack of cycling on Strava – we’re going out this weekend. Damn weather.

  • As someone also in the communication biz who has to be “creative” for a living, I understand all too much how trying to be creative can simply muck things up. It’s best not over-think it. Which is exactly what you’ve done here. That dressing looks simply amazing. Your wife’s courgette also look pretty tasty, I’m just having a hard time not calling them zucchini.

    • Zucchini would be good too. Over-thinking is something I am good at….

  • Fabulous combination. This is such a great salad dressing and now an idea to use with halibut too. As you have probably noticed I tend to stick to very simple processes. I like this one.

    • Simple is best. Always. However, I do tend to get carried away too often.

  • That looks like perfect creativity to me, lovely halibut. In fact I adore any flatfish, doesn’t matter what side of the body the head is on:) Good luck with the cycle. I’ll be running, no races, just me and the local livestock as usual. Thanks.

    • Thanks for that. It is a cruel enough route. In the publicity material they describe it as “a test of endurance, not a race.”

  • Lovely meal and wonderful flavor profile. Creative, yet simple. I would definitely eat this.

    • Excellent Richard. I know that the other parcel arrived. We are both scratching our heads. Great challenge.

      • Baby Lady & I are looking forward to it. 😀 I have now warned both of you about the XX hot New Mexico red and the pickled chipotles. They are very flavorful and when used in proper proportions you won’t burn out your tonsils. 😉

        • I don’t know that the warning helps…
          A plan is forming and I hope to do something within the next week.

          • You like hot foods so you should enjoy them regardless. 🙂 It’s the next day that will be painful. Guaranteed, you have never tasted anything like the pickled chipotles.

          • I could tell you a very funny story about that. But, its not appropriate here in public.

          • LOL!!

  • What a great way to cook appetizing fish quickly [especially with one darling wife helping]. Have to copy: have not done fish this way before! [And, no, no, no way shall we speak about the possible provenance of said fish – I may have a slow learning curve, but . . . 🙂 !]

    • It’s really simple and very tasty Eha. Do give it a go.

  • Finding decent fresh fish round here is a problem – no fishmongers anymore and even the man-in-a-van fish shop has given up the ghost and disappeared. Morrisons is trying its best to provide a decent fish counter but Tesco and Sainsbury gave up ages ago and now all you get is slamon, cod and defrosted scallops!

    • Tough indeed. Though, I recently defrosted a Lidl lobster that we bought at Christmas time for €5.99. By the time I got the wrapping off and poured out the water, it was like a big prawn. Not particularly big at that. I am lucky to have George’s Fish Shop and the sea so near to me.

  • Delicious Glaze and very simple to make so loving this concept. Love your little veggies on the side. I hope you share that recipe as well.

    Were you cooking in your cast iron skillet? Sometimes I have problems with browning when using my iron skillet as well. I think it is something to do with our iron skillets. I thought they were supposed to last forever but even though mine is well seasoned it causes me problems. Why is this happening? any ideas? Take care, Bam

    • Hi BAM,
      I find, occasionally, I have to scrape a lot of carbon build up off the thing. It could be that or temperature. I know that you would not do something as silly as I did and have it too hot.

  • I’m exactly the same Conor, I often ‘try to hard’ with a good main ingredient like this. Looks a lovely piece of fish perfectly accompanied.

    • Thanks Phil. I have the Wife to thank for the other stuff. I just did the ‘creativity’.

  • This is a nice creation. I would love to try it. Thanks for sharing……danny

  • You are creative…I never would have thought of walnuts with the halibut. It looks delicious.

    • Thanks Karen. It’s the ‘being creative’ that causes the problems.

  • Wish I could be your neighbor 🙂
    And thanks again for making my day with your gorgeous pictures! Lovely recipe. Lovely YOU ! 🙂

  • Wauw, I would like to have this precious food even for breakfast.

Join the conversation, you know you want to....

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: