Braised Alaskan Halibut Filet with Tomatoes, Olives & Garlic
Ingredients:
- 4 Alaskan halibut filets (6 oz. ea)
- Salt and freshly cracked pepper
- 6 Tbsp extra virgin olive oil
- 2 shallots, minced
- 4 cloves garlic, sliced
- 1 (8 oz.) can diced tomatoes
- 1/2 cup chicken broth
- 1/4 cup niçoise olives, pitted
- 1/4 cup coarsely chopped basil
Preparation:
Season halibut filets lightly with salt and pepper. Heat olive oil in a large sauté pan until it just begins to smoke and sauté fish until browned on both sides, about 2 minutes.
Add shallots and garlic; cook for 2 minutes on medium heat or until soft and fragrant. Stir in tomatoes and broth; cover and simmer for 3 minutes more. Add olives and basil; adjust seasoning with salt and pepper.
Serve immediately
Serves 4
Rosted Pepper Tapenade
Ingredients:
- 1 (8 oz.) can whole tomatoes, drained
- 1/4 cup extra virgin olive oil
- Salt and freshly cracked black pepper
- 3 red bell peppers, roasted & finely diced
- 1 Tbsp capers, rinsed & finely chopped
- 1 pinch chili flakes
- 1 clove garlic, minced
- 1 tsp chopped fresh thyme
Preparation:
Quarter tomatoes lengthwise and arrange on a parchment paper-lined baking sheet. Drizzle with olive oil just to coat and season very lightly with salt and pepper.
Place in convection oven with fan on or dehydrator at 250° F for 3 hours.
Remove from oven and cool to room temperature; then, dice very fine. Turn into mixing bowl with remaining ingredients and combine thoroughly, using a rubber spatula.
Set aside to chill for 2 hours.
Makes 2 cups
Cumin-scented Tomato Soup with Lobster & Corn Salsa
Soup Ingredients:
- 1/2 yellow onion, minced
- 1 garlic clove
- 1 tsp ground cumin
- 1/2 cup extra virgin olive oil
- 1 (28 oz.) can diced tomatoes
- Salt & fresh cracked black pepper
Salsa Ingredients:
- 2 oz. cooked lobster meat, cut in 1/4-inch dice
- 2 oz. white corn, cooked
- 1 tsp very finely sliced chives
- 1 tsp extra virgin olive oil
- Salt and freshly cracked pepper
- 1/4 cup crème fraiche
Preparation:
Sweat yellow onion, garlic and cumin in olive oil, over low heat, until onions are translucent but still have no color. Add tomatoes and cook over medium heat until heated through, stirring every few minutes.
Remove from heat and purée in food processor or blender on high until smooth; strain and season with salt and pepper to taste. Divide among 4 soup bowls.
Measure salsa ingredients into a mixing bowl and toss to combine thoroughly. Divide and spoon in center of soups. Drizzle 1 tablespoon of crème fraiche around the salsa and serve immediately.
Serves 4
