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Phone: 604-886-7724



Gibsons Park Plaza 
(near Marketplace IGA) 
108-1100 Sunshine Coast Hwy
Gibsons, BC, Canada,
V0N 1V7



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Steamed Halibut Infused with Gone Fishing Rub

Steamed Halibut Infused with Gone Fishing Rub

Serves 4



Not just for fish. Also ideal for pork, chicken and stews. Gone Fishing Seafood Rub celebrates all that’s simple with fish. Following in Yucatan tradition, Gone Fishing Seafood Rub bursts with colour and flavours of coriander, cumin, garlic, chilies and turmeric. These flavours also lend themselves beautifully to other meats such as pork, beef or chicken. The fundamental difference when cooking with fish is that with its subtle flavours and texture, it requires simpler and more unpretentious preparation. Mix equal parts: spice rub, olive oil and citrus juice and/or wine and marinate fish for no more than 1 hour, any longer may “cook” the fish.



• 1/4 cup (50 ml) cilantro, finely chopped

• 3 tbsp (40 ml) fresh ginger, minced

• 3 cloves of garlic, minced

• 1 tbsp (15 ml) olive oil

• 2 tsp (10 ml) Gone Fishing Seafood Rub

• 3 tbsp (40 ml) fresh lime juice

• 1 1/4 lbs (575 kg) halibut steaks


  1. In a small bowl combine all ingredients to a make a paste. (Alternatively, use a mortar and pestle or hand blender to make a smoother paste.) If paste is too thick, thin out with 1-2 tbsp of water. 


In a skillet large enough to hold halibut steaks, spread 3-4 tbsp of marinade on bottom on pan. Transfer fish to skillet and cover with remaining marinade. (Dish can be made up ahead of time at this point and refrigerated up to 1 hour.)

  3. To cook fish, place skillet over medium low heat, cover and cook gently until the exterior of fish is opaque (5-10 minutes depending on thickness of fish slices).

A Mortar & Pestle creates a smooth paste … easy clean up too

A Mortar & Pestle creates a smooth paste … easy clean up too

The Scanpan Classic 8” Frypan for a perfect saute

The Scanpan Classic 8” Frypan for a perfect saute




Quick Ginger Tip

Wash and dry and store your ginger in the freezer.

When you require some ginger take it from the freezer and grate it on a Microplane Fine grater while still frozen. Fibrous Ginger grates easier from frozen and most of the outer skins stay above the grater and out of your food!