Halibut with Sun Dried Tomato and Chèvre Sauce

Makes 6 servings

Three simple ingredients meld together to create a delicious sauce for fish.


oil-packed sundried tomatoes, drained and patted dry
1 1/2 cup 2% evaporated milk 375 ml
4 oz goat cheese, crumbled 125 g
halibut steaks (about 1-1/2 lbs/750 g total)
1/2 tsp freshly ground black pepper 2 ml
pinch salt pinch
1 tbsp canola oil, divided 15 ml
  • Double boiler
  • Food processor or blender


Step 1
In a double boiler over medium high heat, combine tomatoes and milk and simmer for 10 minutes until tomatoes begin to soften. Remove from heat and transfer mixture to food processor. Whirl until mixture is pureed; some tomato bits may remain. Add goat cheese and continue to whirl until smooth.

Step 2
Meanwhile, prepare fish. Season fish fillets with salt and pepper. In a large nonstick skillet, heat 1-1/2 tsp oil over medium heat, swirling to coat pan. Place 3 fillets in pan, searing the underside. Cook for about 4 to 5 minutes; flip fillets over and continue to cook, adjusting heat so that fillets brown, but do not burn. Cook until fish is opaque and flakes easily with a fork. Remove to serving dish and keep warm, either by covering with foil or placing in preheated 200°F (100°C) oven. Repeat with remaining fish fillets.

Step 3
When all fish is cooked, place one fillet on a plate and top each fillet with 2 tbsp of the sauce. Reserve remainder of sauce for another use.


Do not boil the sauce or it may curdle. Curdling is not harmful, but the look is less appealing.
Extra sauce may be cooled, covered and refrigerated for up to 3 days and reheated to serve over hot cooked pasta or cooked chicken.
This sauce also works well with cooked tilapia or cod.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Calories / Calories 176
Fat / Lipides 5.7 g
Saturated / saturés 1.8 g
+ Trans / trans
Cholesterol / Cholestérol 41 mg
Sodium / Sodium 166 mg
Carbohydrates / Glucides 3 g
Fiber / Fibres 0 g
Sugars / Sucres 3 g
Protein Protéines 27 g
9 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Very high in: Magnesium, vitamin D, vitamin B12 and niacin
High in: Vitamin B6
Diabetes Food Choice Values:
3 1⁄2 Meat & Alternatives
Chèvre is the French name for cheese made from goat’s milk. It is a soft cheese but, unlike other soft cheeses, is more crumbly than smooth. It has a distinctive tart flavor.

Mary Sue Waisman, Dietitian, Nova Scotia