A Pescatarian is a person that doesn’t eat poultry or red meat.  They prefer seafood as their main source of lean protein, along with vegetables, fruits, nuts, seeds, beans and whole grains. So, just because someone won’t touch ham or turkey doesn’t mean they can’t have a good old fashioned Thanksgiving dinner along with everyone else.

I’m lucky as my three boys love all food, so each year I give them the choice of the 2 entrées that we will make together on Thanksgiving Day.  One is always meat, either turkey, smoked ham, beef or roast pork and the other could be salmon, halibut, sea bass or even squid.  We all eat meat, but we love fish too, plus we always invite other families and friends around to our festivities, and it’s a nice change for most people. Just to be on the safe side I make all the sides with no meat and only use vegetable stock in sauces or gravies to keep in line with a pescatarian’s or vegetarians eating habits.

So what do we have lined up for Thanksgiving this COVID-19 year? Well we are going to lightly season a beautiful portion of fresh halibut, pop it in the oven to roast and serve it with a slightly spicy seasonal dressing of cranberries, pistachio nuts, jalapeño and freshly chopped cilantro. A perfect combination for Thanksgiving. It’s easy and delicious, give it a try!

Halibut with Cranberries, Pistachio Nuts and Cilantro

Serves 8


8x 6oz Halibut filets

Sea salt

Freshly ground black pepper

2 tablespoons olive oil

Cranberry Sauce:

1x 14oz bag of fresh or frozen whole cranberries

½ cup honey

1 lime, zest and juice of

1 garlic clove, peeled and minced

1 small jalapeno, seeds removed, flesh chopped

2 tablespoons freshly chopped cilantro

2 tablespoons pistachio nuts, chopped


How to make:

Preheat oven to 400°F.

Season the halibut fillets with salt and pepper, then take a large roasting tray and lightly brush with olive oil. Place on the halibut fillets, pop the tray in the oven for 12 to 15 minutes, depending on the thickness of the filet and how you prefer your fish to be cooked. 

Take a medium size saucepan, add all the ingredients for the cranberry sauce, except the cilantro and pistachio nuts. Place the pan over a high heat on the stove, bring the sauce to a boil, then turn down to a simmer, cook for 10 minutes or until the sauce thickens slightly. Stir in the cilantro and pistachio nuts and serve with the halibut filets along with a good assortment of vegetables and trimmings. Enjoy!


Recipe: Chef Mark Allison