Langara Fishing Adventures


201-4440 Cowley Crescent
Richmond, BC
Canada V7B 1B8

langara fishing office map
DRIVING MAPTo Main Office &
YVR South Terminal trip departure.

Toll Free1.800.668.7544




Parmesan Crusted Halibut

Parmesan Crusted Halibut with Chantrelle Sauce



4 fillets Haida Gwaii Halibut
3 tbsp Canola oil
  Parmesan crust and Chantrelle Sauce (see below)


  • Heat a large non-stick sauté pan over medium heat.
  • Season the halibut with salt and pepper.
  • Pour the canola oil into the pan and wait until the oil begins to smoke.
  • Add 2 fillets of halibut at the time and sear each side for approximately 2 minutes.
  • Remove the seared fish from the pan over to a half sheet tray or cookie sheet and bake for 4 minutes.
  • Remove halibut from oven and turn the broiler on.
  • Place prepared crust (recipe below) onto each fillet by peeling off top parchment paper, then flipping crust and molding it onto the fillet, and then peeling off bottom parchment.
  • Place the tray of fish under the broiler and cook until golden brown.
  • With a large spatula, slide the fish onto a serving plate and serve with chanterelle sauce (recipe below)


Parmesan Crust


1 cup Soft butter
1 cup Parmesan cheese, grated
2 cups Panko bread crumbs
2 tbsp Thyme, chopped fine


  • In a food processor, combine all the ingredients and pulse a few times. Do not over pulse as you will melt the butter.
  • Spread the mixture between two pieces of parchment paper. Using a rolling pin, roll the crust until it is 1/4 inch thick.
  • Chill until ready to assemble.
  • When ready to be used, cut the crust and parchment paper in sizes to match size of fillets.


Chanterelle Sauce


2 tbsp Olive oil
1 pound Chanterelle mushrooms
1/4 cup Shallots, chopped
1 tbsp Garlic, chopped
1 cup White wine
2 cups 35% cream
2 branches Thyme
2 branches Rosemary
  Cracked pepper and sea salt to taste


  • In a large sauté pan, heat the oil over medium heat.
  • Add the mushrooms and cook until soft.
  • Add in the shallots and garlic and cook until the shallots become translucent.
  • Add the white wine and cook until the wine has reduced completely.
  • While the wine is reducing, tie together the thyme and the rosemary with a butcher twine.
  • Once the wine has reduced, add the cream and the thyme/rosemary bouquet garnish.
  • Simmer until the sauce until it is thick to enough to coat the back of a spoon.
  • Remove the bouquet garnish and keep warm until served.


Why Langara Island?

High 12°C / 54°F

Low 10°C / 50°F

Langara Island
Langara Field Guide