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Recipe of the Week: Ned Bell's Awesome Halibut Burger

Ned Bell, the Executive Chef at Vancouver's Yew Restaurant + Bar , founder of Chefs for Oceans and champion of sustainable seafood shares his Awesome Halibut Burger.

Ned Bell, the Executive Chef at Vancouver's Yew Restaurant + Bar, founder of Chefs for Oceans and champion of sustainable seafood shares his Awesome Halibut Burger. The Four Season's Yew Restaurant is currently celebrating local halibut season for both lunch and dinner. Enjoy special Ocean Wise dishes including the halibut burger, tacos and main courses featuring heavenly green curry or spring pea panna cotta along with both wine and signature cocktail pairings.

 Photo Courtesy: YEW Seafood + BarPhoto Courtesy: YEW Seafood + Bar

Ned’s Awesome Halibut Burger with BC Blueberry & Honey Jam, Black Pepper Mayo

Now is the perfect time for a simple grilled fish burger. Team it up with a Homemade Black Pepper Aioli local fruit component like BC Blueberries.

Visit Your Local Fishmonger and Make Your Own Mouthwatering Halibut Burgers

Halibut is delicious dressed up or dressed down. There’s no need to be intimidated by this firm yet elegant fish. Keep it casual and invite friends and family over for a round of juicy halibut burgers.


Four (4), 5oz pieces of Ocean Wise Halibut (salmon & albacore tuna also great)

Four (4) soft freshly baked buns (the bun is equally important as the fish or sauce)


Grill or BBQ fish for 3 to 4 minutes per side; season with sea salt and cracked black pepper

BC Blueberry ‘Jam’

Can also be made with any local fresh seasonal fruit like apricots, cherries and peaches

4 cups fresh or frozen blueberries

1/2 cup honey

1 tbsp sea salt

1 tbsp cracked black pepper

2 whole limes, zested and juiced


Cook everything together in a small pot for 15 minutes, cool and serve.

Black Pepper Aioli – AKA – The Special sauce

Homemade mayo/aioli is the best. This recipe yields two cups.

6 eggs yolks

2 Tbsp Dijon mustard

1 liter canola oil

Juice of 2 limes

2 Tbsp cracked black pepper

1 Tbsp sea salt


In a mixing bowl, whisk together the egg yolks and the mustard.

Add the canola oil very slowly while continuously whisking

Once all the oil is added, season with sea salt, black pepper and lime juice


Butter lettuce, shaved fennel, thin cucumbers, juicy tomatoes, thinly sliced summer squash or zucchini, high quality pickles. Go with all your fixin’ favourites


Load up bun with Aioli, Blueberry Jam, your favourite garnish and top with halibut. Grab with two hands and dive in.

Recommended BC Wine Pairing:

singletree Singletree Winery 2013 Siegerrebe ($19.14)

"Siegerrebe (see-geh-RAY-buh) which means “victory” in German is a white grape with intense aromatics similar to Gewürztraminer. "Rich and lush with soft acidity and highly floral aromatics with notes of peaches, pears and lychees. The palate has crisp apple notes with stone fruits."

Singletree Winery is a small family operated vineyard in Mt. Lehman, in British Columbia's Fraser Valley that opened in 2015. Excitedly, Singletree's Siegerrebe is now available at Yew Restaurant. An excellent pairing with seafood.

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