Ingredients:
Pan Roasted Halibut
4, 8-ounce halibut fillets
3 ozs vegetable or grapeseed oil
4 sprigs thyme, fresh
4 ozs butter, unsalted
salt & white pepper
Sautéed Fennel & Baby Grape Tomatoes
4 cups fennel, core removed, sliced julienne ( save fronds for fennel oil for garnish )
1 cup red grape tomatoes, cut in half
2 tbs garlic, sliced very thin
2 tbs basil, chiffonade
2 ozs olive oil
salt & pepper to taste
Preparation:
1) Season fish with kosher salt and white pepper and sear in a very hot nonstick pan with the presentation side down. Don’t touch!—the fish needs to form a nice crust.
2) After 3 minutes, add a small knob of butter and 4 sprigs of fresh thyme and baste the fish with the butter and thyme for another minute.
3) Place the halibut in a 300-degree oven and cook 3 minutes or until the fish is just cooked through.
Ingredients:
Roasted Red Pepper and Extra Virgin Olive Oil Coulis
4 red bell peppers, charred, peeled, seeded, large dice
2 tsp garlic, sliced, sautéed
1 tb shallot, sliced, sautéed
2 tbs extra virgin olive oil
salt & pepper to taste
Preparation:
1) Put all ingredients in a blender and blend until entirely smooth. Taste for seasoning.
Ingredients:
Kalamata Olive Tapenade
1 cup kalamata olives, pitted, chopped fine
3 cloves garlic, fine dice
1 piece shallots, fine dice
1 tsp anchovy, chopped fine
1/2 tsp capers, rinsed, chopped fine
1 tb. flat leaf Italian parsley, chopped fine
2 tbs extra virgin olive oil
1 tb aged sherry vinegar
Preparation:
1) Add all ingredients in a small bowl, mix and taste for seasoning.
Ingrediants:
Fennel Oil
1/2 cup fennel fronds, saved from the top of the bulb
1/2 cup extra virgin olive oil
Preparation:
1) Blend the fronds and the oil in the blender until smooth. Let sit for a hour. Strain.
To serve, place a small amount of pepper coulis in the center of each plate. Add the sautéed fennel & tomatoes in the center of the coulis. Then place the halibut fillet on top of the fennel mixture and garnish the fish with the tapenade and the fennel oil.