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Recipe of the Month » Recipe of the Month | North Atlantic Halibut with Shaved Fennel, Grapefruit, Grilled Red Onion and Green Olive
Recipe of the Month
North Atlantic Halibut with Shaved Fennel, Grapefruit, Grilled Red Onion and Green Olive
courtesy of Jared Desrochers, Executive Chef at the University Club of Boston
Ingredients
4 each- 6 ounce halibut fillet, patted dry with paper towel
1 small bulb of fennel, fronds removed and washed ( reserve a few tender fronds for garnish )
1 medium red onion
1 pink grapefruit
16 large pitted green olives
20 large parsley leaves, washed and dried
Extra virgin olive oil, as needed ( EVOO)
Salt and pepper (S&P)
Directions
1. Heat grill or grill pan
2. Pat fish dry with paper towel and reserve. The fish can rest out at room temperature while you build the accompaniment.
3. Peel and slice onion into rings, separate in bowl and toss with 2 tsp. olive oil and season with salt and pepper
4. Grill onions until wilted and lightly charred. Return to bowl
5. Holding fennel bulb by the root end, shave as thin as possible on box grater or mandoline into mixing bowl
6. To peel grapefruit: cut off both ends and sit flat on cutting board. Using your pairing knife, cut off the skin and pith from the grapefruit. Hold the grapefruit over a bowl in your hand so the segments run perpendicular to your fingers. With the pairing knife, carefully cut into the grapefruit between the segments, leaving the undesirable fiber. Squeeze any remaining juice into the bowl.
7. Quarter the olives lengthwise and place in bowl.
8. Add reserved fennel fronds and parsley leaves.
9. Add 2 tablespoons EVOO, s&p to taste. Mix thoroughly and reserve.
10. Heat large sauté pan over medium high heat. When pan is hot add enough evoo to coat the pan.
11. Season fish and place in pan going away from yourself.
12. Cook in pan for approximately 7 minutes, careful not to move the fish so a nice sear is achieved.
13. Carefully flip fish and cook another 2-3 minutes or until a skewer inserted in the fish has little or no resistance.
14. Place the fennel salad in the center of four plates and top with the halibut. Garnish with some of the components to the salad. Archive
November 2010- Allandale Farm Sugar Pumpkin Risotto from 51 Lincoln Restaurant in Newton.
December 2010- Pretzel Crusted Crab Cake from Stephanie's on Newbury in Boston.
January 2011- Chocolate Mousse from Boston Showcase Company.
February 2011- Butternut Squash Gnocchi with a Sage and Walnut Pesto from Tomasso Trattoria in Southboro.
March 2011- White Gazpacho from Cuchi Cuchi in Cambridge.
April 2011- Lemon Chicken from Fiorella's in Newton.
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