Pan Roasted Alaskan Halibut with Green Chile Broth
Recipe provided by Christin Hale, Executive Chef
McCormick & Schmick’s Seafood Restaurant, Providence, RI
Serves 4
4 7 oz portions Alaskan Halibut
4 c. cooked jasmine rice
1 oz butter
3 oz yellow onion
1 oz roasted garlic
5 oz white wine
5 oz roasted red peppers
5 oz roasted yellow peppers
5 oz roasted poblano peppers
10 oz fish stock
4 oz purple pearl onions
1 oz chopped cilantro
1 tsp salt
½ tsp pepper
For garnish:
Diced tomatoes
Lime wedges
Cilantro leaves
Saute onions and garlic in butter. Add white wine and reduce until pan is almost dry. Dice roasted peppers and add to pot along with the stock, pearl onions, salt and pepper. Simmer for 30 minutes. Strain the peppers and puree ¼ of them in a blender. Add everything back to pot and add cilantro. Season with more salt and pepper if necessary. Keep the sauce warm while you cook the fish.
Preheat oven to 400 degrees.
Heat an oven safe sauté pan with 2 tablespoons of oil until very hot. Season halibut with salt and pepper. Carefully add fish to pan and let cook for 30 seconds. Turn fish with spatula and put into oven. Cook for 4-6 minutes, depending on thickness. Remove from pan.
Place 1 cup of cooked jasmine rice in the middle of each serving bowl. Fill each bowl with ¼ of the broth and place the fish on top of the rice. Garnish with diced tomatoes, a lime wedge and fresh cilantro leaves.
