UNDER THE OAKS
Chef‘s Kitchen
by Richard Brown, Executive Chef
Pan Seared Halibut with Ancho Chili-Honey Glaze (Yield: 4 Servings)
Ingredients:
Directions:
Spicy Black Bean Coulis Combine the beans, onion, garlic, chipotles, jalapeno and cumin in a medium saucepan, and add cold water to cover by an inch. Bring to a boil, reduce heat, and simmer until beans are tender. Add more water if the beans appear dry. Using a slotted spoon, transfer mixture to a food processor. Add 1 cup of the cooking liquid, and process until almost smooth; sauce should be a thin coulis. Season with salt and pepper. Use more of cooking liquid to reach desired thickness. Roasted Jalapeno Crema Place crema (or yogurt) and jalapenos in a food processor, and process until smooth. Season with salt and pepper. Refrigerate for 30 minutes before serving. Ancho Honey Glaze Whisk together honey, ancho chili powder and mustard in a small bowl. Season with salt and pepper. Pan Seared Halibut Heat a sauté pan to medium high – high heat. Then sprinkle Halibut Steaks with salt and pepper. Sear in sauté pan to reach a light brown color on both sides, approximately 2 – 3 minutes per side. Use olive oil and a little butter when sautéing the Halibut Steaks. Brush the Halibut Steaks with ancho-chile honey glaze and bake in a 350 degree oven until done. Remove fish from the oven when it is fully cooked and brush glaze lightly again. Be careful to not overcook the Halibut. **
Halibut 4 ea. Halibut Steaks, cut into 6-8 oz. portions 2 tbsp. olive oil 1 tbsp. butter salt and pepper to taste
Spicy Black Bean Coulis 3 cups dry black beans, soaked overnight 2 ea. small white onion, peeled and coarsely chopped 4 garlic cloves, minced 2 chipotles, in adobo, chopped 2 tsp. ground cumin 1 ea. jalapeno seeded, coarsely chopped water, cover the beans by using two times the amount of water and leave in refrigerator overnight salt and pepper to taste Roasted Jalapeno Crema 1 cups crème fraiche (yogurt can be used, if preferred) 2 ea. Jalapenos, roasted, peeled, seeded, chopped salt and pepper to taste
Ancho Honey Glaze 1 cup honey 3 tbsp. ancho chili powder 3 tbsp. Dijon mustard salt and pepper to taste
Plating: Place 2-3 tablespoons of the black bean coulis in the center of the plate and spread it out evenly around the plate. Place three little drops of roasted jalapeno crema on the black bean coulis, but close to the edge of the sauce. This adds a nice contrast to the beans. Place the Halibut Steak in the center of the plate and perhaps raise it up on some Yukon mashed potatoes if you like. This will give your fish some height on the plate. Try grilling you favorite vegetables, perhaps some asparagus and lay them on the side of the plate. ** Tips: Halibut is a delicate fish and a fish which often can get overcooked if not being extra careful. When overcooked it tends to have a dry flesh and lacks moisture due to cooking past it’s proper doneness. For best results, try using a thermometer and cooking to an internal temperature of 135 – 140 degrees. This will ensure a flaky moist fish upon completion.
7
Made with FlippingBook Online newsletter maker