Chef Ned Bell’s Wild Pacific Halibut Niçoise Salad

This simple salad brings together the best of land and sea.

As a chef ambassador for both Buy BC and Ocean Wise, chef Ned Bell knows a thing or two about fresh produce and fish. Bringing his two ambassadorships together, the Hatch Hospitality owner developed this recipe for a simple wild Pacific halibut niçoise salad. Topped with a tangy black olive dressing, this easy-to-make salad is a fantastic way to use up what’s left of summer’s bounty.




For the halibut:


3–4 ounces wild Pacific halibut (filet, cheeks, or steaks) per person

Kosher or sea salt

2 tablespoons olive oil per piece of halibut

Tomato (enough for 4 large chunks per person)

3–4 black or green olives per person

2 cups fresh salad greens per person

1 medium boiled egg per person

5-­6 green beans per person (blanched in a pot of salted boiling water for 30 seconds and then shocked in ice water)

2–3 tablespoons of fresh herbs per person (dill, chives, or parsley)


For the black olive dressing:


1 cup extra virgin olive oil

1/2 cup apple cider vinegar

1 tablespoon Dijon mustard

3 tablespoons black olive tapenade




For the halibut:


Preheat a frying pan over medium-high heat.

Season the halibut with kosher or sea salt on all sides.

Add 2 tablespoons of olive oil to the pan for each piece of halibut.

Lay the fish in the pan and sear for 1-2 minutes.

Flip the fish over and continue to cook for an additional 2 minutes until it is gently firm

to the touch.

Add 1 tablespoon of butter and a squeeze of fresh lemon.

Baste the fish with the butter/lemon for 30 seconds. Remove and serve.


For the black olive dressing:


Whisk all the ingredients together in a bowl or put them all in a Mason jar and shake until mixed.


To assemble:


To build the salad, lay all the vegetables except the herbs on a plate, top with the cooked halibut, and then spoon the dressing generously over all the ingredients.

Garnish with fresh herbs and serve.