Cortina Ballroom
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Halibut Provencale
Executive Chef (Two Elk Restaurant) Michael Sheard’s recipe: Halibut Provencale
Ingredients:
2 each halibut portions
1 each fresh heirloom tomato or vine ripened tomato
2 Tbsp (6-8 leaves) fresh basil, finely chopped
1 tsp fresh garlic, roasted and minced
2 tsp dry white wine
1 tsp fresh lemon juice
2 tsp extra virgin olive oil
Sea salt to taste
Fresh ground black pepper to taste
2 c. fresh spinach, washed and dried | Method:
1. Wash tomato. Cut into ¼ to ½ inch dice.
2. Combine tomatoes, basil, roasted garlic, lemon juice, wine and olive oil in a small bowl. Season to taste with salt and pepper. Let marinate for 1 hour.
2. Heat a heavy bottomed skillet or sauté pan on medium high heat. Season halibut fillets with salt and pepper. Add ½ tsp. vegetable oil to the pan. Turn pan to coat entire surface. Continue to heat the oil until it begins to smoke lightly. Carefully place fillet skin side up in pan to sear the fillet. Sear for 1-2 minutes and turn over the fillet with a spatula for 1 minute. Remove fillets from pan and set aside in warm oven.
3. Return pan to heat. Sauté the spinach, turning leaves frequently until just wilted, season with salt and pepper. Remove from heat. Add tomato mixture to the pan to warm.
4. To serve. Place a bed of spinach on plate with halibut over the top. Spoon tomatoes and sauce over the halibut.
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