Halibut With Grilled Avocado and Apricot Relish

Chef Ned Bell of the Naramata Inn shares his recipe for this tasty first-of-the-season halibut dish, with apricot jam

This time of year is perfect for a simple roasted, baked or grilled fish, especially with first-of-the season halibut


  • 4- to 5-oz pieces of your favourite fresh fish (Organic Ocean Ocean Wise halibut, albacore tuna and wild salmon are the best), roasted, grilled or barbecued for about 3 to 4 minutes per side, seasoned with sea salt and cracked black pepper
  • 1 whole avocado, pitted and peeled, seasoned with salt and pepper, and rubbed in extra virgin olive oil, grilled

Apricot Relish Ingredients

This can be made with any local seasonal fruit

  • 2 cups apricots, fresh or dried
  • 1/2 cup honey
  • 1 tbsp sea salt
  • 1 tbsp cracked black pepper
  • 2 whole lemons, zested and juiced


  1. Cook relish ingredients together in a small pot for 15 minutes.
  2. Purée in a Vitamix or bar blender.
  3. Cool and serve overtop the grilled fish. (This jam is also great on cheese plates and over vanilla ice cream.)

Recipe courtesy of chef Ned Bell, Naramata Inn