I’ve known Pete Soucy since he first created his Snook character for television. Our paths would cross in
the CBC TV makeup room when Pete was making regular appearances as Snook on Here and Now. He’s
a thoughtful, intelligent guy, and I always appreciate his company. In addition to performing comedy as
Snook, Pete is a first-rate dramatic actor who has played roles in various stage and film projects. When he
helped us prepare this tasty halibut recipe on One Chef One Critic, much laughter ensued as Pete tried to
teach Steve and me how to say “err right on!” like Snook. We couldn’t quite get the hang of it, but then
again, there can be only one Snook.
- Yield: 4 Servings
- 1 tsp (5 ml) salt
- ½ tsp (2 ml) each of dried oregano, cayenne pepper, paprika, black pepper, crushed fennel seeds and thyme
- 4 halibut fillets, at least 1-inch (2.5 cm) thick
- 2 tbsp (30 ml) vegetable oil
- In a small bowl combine salt, oregano, cayenne pepper, paprika, black pepper, fennel seeds, and thyme. Sprinkle the spice mixture over one side of the fillets and pat it into the flesh.
- Preheat oven to 400 F (200 C).
- In a large ovenproof frying pan, heat oil on medium high. Cook fillets spice side down – for 2 minutes. Turn the fillets carefully with a spatula. Place frying pan with halibut in oven to finish. Cook for 10 minutes. Corn Salsa
- 2 cups (500 ml) frozen corn kernels, thawed
- 2 cups (500 ml) tomatoes, seeded and chopped
- 1/3 cup (50 ml) purple onion, chopped
- ¼ cup (60 ml) red pepper, chopped
- 3 tbsp (45 ml) fresh cilantro, chopped
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) jalapeño pepper, finely chopped
- ½ tsp (2 ml) salt
- Combine all ingredients in a small bowl. Cover and refrigerate for 2 to 4 hours.
- Remove from refrigerator about 30 minutes before serving. Serve with the cooked halibut fillets.