Halibut with anchovy butter, chorizo ragù and charred broccolini [Robbie Kane and Adam Perrier, Café Medina] from Vancouver Eats: Signature Recipes from the City's Best Restaurants (page 63) by Joanne Sasvari

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Campari tomatoes for cherry tomatoes.

  • Frogcake on January 25, 2020

    We love this recipe! Today I just made the anchovy butter, which is super delicious on all kinds of stuff! This recipe makes about a cup and a half, more than is needed for the halibut recipe. Store leftovers in the freezer and serve it with grilled anything.

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