Our Seasonal selection: Wild Halibut

Grilled Halibut

Yield: 2 servings

2 (6 to 7-ounce) halibut fillets Seafood seasoning or salt and pepper, to dust 2 tablespoons finely shredded fresh basil 2 tablespoons extra virgin olive oil 1 tablespoon balsamic vinegar

INSTRUCTIONS

• Oil and season the halibut, and grill over a hot fire until just cooked.
• Transfer to serving plates, then scatter with the basil and drizzle with the olive oil and balsamic vinegar.
• Serve with grilled vegetables and your favorite potato or rice recipe.

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Poached Halibut in Mushroom Broth

Yield: 2 servings

• 2 (5-ounce) fresh halibut fillets
• Pinch of lemon-pepper seasoning
• 6 baby carrots
• 8 asparagus tips
• 6 plum cherry tomatoes, split
• 6 baby green beans
• 6 fingerling potatoes, halved
• 6 morel mushrooms (or any other mushroom)
• 1 cup Mushroom Consommé (recipe below)
• 5 drops truffle oil
• Sprig of fresh cilantro, for garnish

INSTRUCTIONS

• Blanch the vegetables in advance until they are just barely cooked.
• Poach the halibut in the mushroom consommé (recipe below) to heat thoroughly.
• Place the vegetables in a serving bowl.
• Top with the poached halibut.
• Sprinkle the halibut with the lemon-pepper seasoning.
• Finish the dish with a few drops of truffle oil drizzled on the plate around the fish.
  
  

  Mushroom Consommé:
  2 ounces dried, wild mushrooms                  1/2 onion, chopped
  1 celery stalk, chopped                                3 tablespoons olive oil
  1/2 carrot, chopped                                      1 quart water
  Simmer all ingredients and reduce to 1 1/2 cups. Strain through a fine-mesh strainer.

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Macadamia Nut-Crusted Halibut

Yield: 2 servings

• 2 (5 to 6-ounce) fresh halibut fillets
• 1 cup roasted, crushed macadamia nuts
• 1/2 cup Panko breadcrumbs
• 1 tablespoon freshly ground pepper
• 1/2 cup all-purpose flour
• 2 eggs
• 1/4 cup vegetable oil
• 1/2 cup Lemon Butter Sauce (recipe below) 1/4 cup Major Grey’s Chutney

INSTRUCTIONS

• Combine the nuts and breadcrumbs and blend well. Place on a large plate or in a pie pan.
• Season the flour with the salt and pepper, and place on a second plate or pan.
• Beat the eggs with a tablespoon of water or milk, and place in a third dish or pan.
• Arrange the 3 plates in a row in front of you, beginning with the seasoned flour, next, the eggs, and then the roasted Macadamias.
• First, dip the fillets in the flour, coating thoroughly and shaking off the excess.
• Next, dip the fish into the egg mixture, allowing the excess to drip off.
• Finally, roll the fillets in the nuts, pressing them in firmly to ensure that the fish is thoroughly coated.
• Pan-fry the fillets 3 to 4 minutes per side in oil over medium-high heat.
• Remove the fillets and allow them to drain briefly on paper towels.
• Place them on your serving dishes.
• Combine the butter sauce and the chutney, and pour over the halibut.

Lemon Butter Sauce
Yield: 1 cup

• 6 ounces white wine
• 2 tablespoons freshly squeezed lemon juice
• 3 whole black peppercorns
• 1 shallot, quartered
• 1 cup heavy cream
• 6 ounces cold, unsalted butter, cut into pieces
• 3 ounces cold butter, cut into pieces
• Combine wine, vinegar, peppercorns, and shallot in a non-corrosive saucepan (stainless steel, Teflon, claphalon).
• Reduce until the mixture is just 1 to 2 tablespoons and has the consistency of syrup.
• Add the cream and reduce again until the mixture is 3 to 4 tablespoons and very syrupy.
• Remove the pan from heat. Add the butter pieces, about 2 ounces at a time, stirring constantly and allowing each piece to melt in before adding more. (If the mixture cools too much, the butter will not melt completely and you will have to reheat it slightly.)
• Strain and hold warm on a stove-top trivet or in a double-boiler over very low heat until you are ready to use.