Halibut

By á-2053

Ingredients

• Onion sauce:
• 6 oz. piece of halibut
• Kosher salt
• white pepper
• olive oil
• 4 onions julienne
• olive oil
• butter
• water
• salt and pepper
• Red wine sauce:
• 1 bottle Cabernet
• 4 oz. Cassis
• 2 Tbs. black currant preserves
• Chive oil:
• 1/2 cup olive oil
• 1/2 cup grapeseed oil
• 2 bunches chives
• 4 sprigs Italian parsley
• 1 tsp. Kosher salt
• pinch of white pepper

Preparation

Step 1

Season halibut with Kosher salt and white pepper. Place fish in a hot pan with extra virgin olive oil and roast in a 450º oven for 3 minutes. Turn fish and roast for approximately 3 more minutes.

For onion sauce, sauté onions in olive oil over medium heat in a heavy sauce pan until onions are tender and golden brown. Add 1 qt. water and reduce by 1/2. Place mixture in blender and add 1 Tbs. butter (or more for richer sauce) and puree until smooth. Add salt and pepper to taste.

For wine sauce, combine all ingredients in a heavy sauce pan and slowly reduce until achieving syrup consistency. Strain through a fine sieve and reserve for serving.

For chive oil, combine all ingredients in a food processor. Process for 2 minutes, strain thorough a coffee filter.