Serves 4
General Ingredients:
2 lb. Fresh Halibut Fillet
1 tsp. Kosher Salt
Citrus Marinade- see below
2 oz. Citrus Butter- see below
Rhubarb Coulis- see below
½ each Orange- cut into 1/2” segments
2 tsp. Chopped Chives
Rhubarb Coulis Ingredients:
½ lb. Rhubarb
1 oz. Unsalted Butter
1 ½ cups Red Wine
½ cup Sugar
To taste Kosher Salt
Pinch Black Pepper
Citrus Marinade Procedure:
¼ cup Olive Oil
1 tsp. Shallots
¼ tsp. Mustard
¼ tsp. Sugar
2 tsp. Lemon Juice
½ tsp. Lemon Zest
½ tsp. Kosher Salt
Citrus Butter Ingredients:
¼ lb. Salted Butter
1 Tbsp. Orange Juice Concentrate
1 tsp. Lemon Zest
½ tsp. Lime Zest
1 tsp. Shallots
Procedure:
1. Marinate halibut for 5 minutes.
2. Remove from marinade and chargrill until approximately 60% done, turn and cook to 138-140°.
3. Remove from grill and place soft citrus butter over top, cover and let sit for 5 minutes, (temperature should reach 145°).
4. Pool rhubarb sauce on serving dish and place halibut in sauce. Top with orange segments and chopped chives.
Rhubarb Coulis Procedure:
1. Place rhubarb, butter, sugar and wine in non-reactive saucepan.
2. Bring to a boil and reduce down to 1 ½ cups, approximately 8-10 minutes.
3. Puree with a hand blender and season with salt and pepper.
4. Serve at room temperature.
Note: Sauce can be made ahead and stored in refrigerator for up to 4 days.
Citrus Marinade Procedure:
Chop shallots and mix well with ingredients.
Citrus Butter Procedure:
1. Fine dice shallots and blend with remaining ingredients.
Note: Butter can be made ahead and stored in refrigerator for up to 4 days or frozen. Bring to room temp for use.
Type: Authentic RecipeGeneral Ingredients:
2 lb. Fresh Halibut Fillet
1 tsp. Kosher Salt
Citrus Marinade- see below
2 oz. Citrus Butter- see below
Rhubarb Coulis- see below
½ each Orange- cut into 1/2” segments
2 tsp. Chopped Chives
Rhubarb Coulis Ingredients:
½ lb. Rhubarb
1 oz. Unsalted Butter
1 ½ cups Red Wine
½ cup Sugar
To taste Kosher Salt
Pinch Black Pepper
Citrus Marinade Procedure:
¼ cup Olive Oil
1 tsp. Shallots
¼ tsp. Mustard
¼ tsp. Sugar
2 tsp. Lemon Juice
½ tsp. Lemon Zest
½ tsp. Kosher Salt
Citrus Butter Ingredients:
¼ lb. Salted Butter
1 Tbsp. Orange Juice Concentrate
1 tsp. Lemon Zest
½ tsp. Lime Zest
1 tsp. Shallots
Procedure:
1. Marinate halibut for 5 minutes.
2. Remove from marinade and chargrill until approximately 60% done, turn and cook to 138-140°.
3. Remove from grill and place soft citrus butter over top, cover and let sit for 5 minutes, (temperature should reach 145°).
4. Pool rhubarb sauce on serving dish and place halibut in sauce. Top with orange segments and chopped chives.
Rhubarb Coulis Procedure:
1. Place rhubarb, butter, sugar and wine in non-reactive saucepan.
2. Bring to a boil and reduce down to 1 ½ cups, approximately 8-10 minutes.
3. Puree with a hand blender and season with salt and pepper.
4. Serve at room temperature.
Note: Sauce can be made ahead and stored in refrigerator for up to 4 days.
Citrus Marinade Procedure:
Chop shallots and mix well with ingredients.
Citrus Butter Procedure:
1. Fine dice shallots and blend with remaining ingredients.
Note: Butter can be made ahead and stored in refrigerator for up to 4 days or frozen. Bring to room temp for use.
Restaurant: Anthony's Restaurant, USA
Source: http://www.komonews.com/home/related/119860934.html
