Ocean Prime

Broiled Halibut with Summer Vegetable Sauté
Serves: 4 eight-ounce servings

Ocean Prime executive chef Shawn O’Brien makes this recipe at home for special occasions, serving the dish with family favorites of truffled deviled eggs or fresh sautéed mushrooms.

For the fish:

Oil as needed

4 8-ounce portions fresh halibut

Kosher salt as needed

1 teaspoon seafood seasoning

Heat the oven to broil. With a small amount of oil, coat both sides of the halibut. After coating in oil, season both sides of the halibut with salt and dust the top with top with seafood seasoning. Arrange halibut on a broiler pan and broil until a nice golden brown crust forms. Reduce the heat in the oven and continue cooking in the oven until cooked through, about 10 minutes.

For the summer vegetable sauté:

2 tablespoons garlic, sliced

2 tablespoons extra virgin olive oil

3 ounces asparagus, unpeeled, blanched, ¼-inch bias cut

4 ounces corn niblets, blanched

3 ounces red bell pepper, diced

3 ounces carrots, diced and blanched

3 ounces French green beans, blanched

1 tablespoon fish butter

Kosher salt to taste

White pepper to taste

1 teaspoon herb mix  (thyme, cilantro, oregano)

In a medium sauté pan, toast the garlic slices in extra virgin olive oil. Add the asparagus, corn, bell pepper, carrots, green beans and fish butter. Season to taste with salt and white pepper. Just before serving, add herb mix to vegetables.

For serving:

1 teaspoon fish butter (see recipe, below)

1 teaspoon extra virgin olive oil

1 lemon wedge

1 teaspoon tomato fondue (see recipe, below)

1 parsley sprig, optional

Place the vegetables in the middle of 4 large, hot plates. Place the fish on top of the vegetable sauté. Top the fish with fish butter and drizzle the entire dish with extra virgin olive oil. Squeeze the lemon on top of the fish and garnish with tomato fondue on the corner of the fish. Place the parsley sprig on top, if desired.

Tomato Fondue

Serves: 4, for above recipe

½ cup Alta Cucina tomatoes, whole plum

¼ cup yellow onion, diced

¼ teaspoon garlic, minced

1 tablespoon fresh basil

½ teaspoon fresh thyme, minced

1 bay leaf

In a large sauté pan, place tomatoes, garlic and onion and heat over a very low flame. Add the basil and thyme. Allow to simmer and reduce to a very low and slow rate for an hour or so. Remove the mixture from heat and allow cooling completely in a plastic bowl or pan. Once completely cooled, remove herbs and puree until smooth in a food processor. Pour on the corner of the halibut.

 

Fish Butter

Lemon butter:

½ cup (1 stick) unsalted butter, softened

1 tablespoon fresh lemon juice

Salt to taste

Fish herbs:

1 teaspoon Italian parsley, roughly chopped

½ teaspoon tarragon, roughly chopped

½ teaspoon chives, sliced

½ teaspoon thyme, roughly chopped

In a mixer at medium- to high-speed with a paddle, slowly add softened butter until all is creamed. Slowly pour the lemon juice into the mixer and mix until emulsified into the butter. Add salt and mix until combined. Separate into 3, one-pound batches. Refrigerate until needed.

In a small bowl, mix the parsley, tarragon, chives and thyme. Separate into 3, three-tablespoon batches.