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Urban Foodie Anya Levykh

Anya Levykh

Our columnist Anya Levykh talks about food, restaurants and recipes on Mondays at 5:50 p.m.

About Anya Levykh

Anya Levykh was born on the shores of the Black Sea, in what was formerly the USSR. The cold, Communist winters were too much for her family, and, before she was four feet tall, they had left for warmer climes in the south of Italy. After steeping in olives and a little bit of grappa (purely by accident) for a few seasons, she arrived in Canada on American Independence Day, and was promptly told she was on the wrong side of the border. Despite the lukewarm welcome, Anya stayed and went on to study music and literature at the University of British Columbia, and cooking in her mother's kitchen.

Anya is the restaurant critic for The Westender, and a freelance food, wine and travel writer.

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Urban Foodie Anya Levykh's recipe for seared halibut summer salad

Seared Halibut Summer Salad

Recipe courtesy of Executive Chef Eric Edwards, Cedars Restaurant, Tigh-Na-Mara Resort.

Halibut, six 6-ounce pieces

Wild greens, assorted summer mix

Fresh garden vegetables - sliced cucumber, baby tomatoes, sliced sweet onion, local blueberries (create small or larger size portions as desired)


Makes 4 cups

1/4 cup vegetable oil

1 red onion, diced

1/4 cup ginger, minced

1 tbsp pasilla pepper, diced

1 tbsp garlic, minced

1 1/2 cups apple cider vinegar

1/2 cup orange juice

1 cup brown sugar

1 grilled pineapple, cut into half-inch pieces

In a sauce pan, heat oil, add red onion, sauté 3 to 5 minutes, add ginger, peppers, and garlic, stir, add vinegar, orange juice, brown sugar and pineapple. Simmer, stirring occasionally, until liquid thickens, approximately 15 to 25 minutes.


1 cup fresh blueberry

2/3 cup balsamic vinegar

1/2 cup vegetable oil

4 tbsp honey

Salt to taste

Mix all ingredients together in a jar, shake well.

Pan sear halibut and cook until centre is opaque, approximately 4 minutes each side.

Use larger plates, build salad, add your blueberry dressing as desired.

Top with halibut and chutney, and serve immediately.