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Seared Alaskan Halibut
Heirloom Tomatoes & Aged Balsamic Vinegar
recipe fileseafood & shellfish seared alaskan halibut
Seared Alaskan Halibut
Serves Four

4x 7oz. halibut Fillets
1oz. Butter
1oz. Olive Oil
1ea. Evergreen Tomato
1ea. Cherokee Chocolate Tomato
1ea. Pineapple Tomato
1ea. Ox Heart Tomato
12ea. Fingerling Potatoes - Cooked & Peeled
4ea. Basil Leaves
1tsp. Chopped Chives
1tbl. Aged Balsamic Vinegar
Freshly Ground Salt & Pepper


4 Sprigs of Flat Parsley
4pc. Long Cut Chives

Seared Alaskan Halibut

Recipe by chef Jeremy Emmerson

Wash, slice and season the tomatoes, one or two slices of each variety per plate are sufficient.
Season and sauté the halibut. Cut the fingerling potatoes lengthwise and sauté in butter, finish with a sprinkling of chopped chives once they are golden brown.
Cut the basil in to fine strips, arrange the tomatoes on your service plates, and add a touch of basil.
Place the warm potatoes on the plate and position the halibut on top. Garnish with a sprig of flat parsley and long cut chive. Finish the dish with a drizzle of the aged balsamic vinegar.

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