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| Fennel pollen glazed halibut, sweet corn, grilled rapini, tomato confit |
| Yields: 4 servings |
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| Tomato confit Ingredients |
1 pt cherry tomatoes, halved
3 T extra virgin olive oil
1 T kosher salt
2 t fresh cracked pepper
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| Halibut Ingredients |
4 ea 5.5 oz halibut filets
1 T salt
1 T black pepper, fresh cracked
1 1/2 C flour
1/4 C extra virgin olive oil
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| Tomato Confit method |
| Should be made ahead.
Turn oven to 350 degrees. Place tomatoes in a bowl and toss
with oil, salt, and pepper. Lay tomatoes on a sheet tray and
place in oven for 30-40 minutes, or until tomatoes begin to
get a little color.
Remove from oven and allow to cool.
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| Halibut Method |
| Preheat oven to 400 degrees. Season filets with salt and pepper combine both sides. Pour flour onto plate. Lay filets on flour and coat both sides. Begin heating one large sauté pan, until oil is hot, but not smoking.
Lay filets in pan and cook 2-3 minutes on each side or until nice and golden. Place pans in oven and finish cooking about 5-6 minutes.
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| Grilled rapini Ingredients |
1 bunch rapini (broccoli raab)
1 T extra virgin olive oil
2 t salt
1 t black pepper
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| Grilled rapini method |
| Preheat grill. Bring pot of salted water to boil, (large enough to submerge rapini). Fill a large bowl with ice water, for an ice bath.
Place rapini in boiling water for 1-2 minutes or it turns bright green. Quickly dunk rapini in ice bath to stop the cooking process.
Pat the rapini dry with towel, and trim thick bottom stems. Season with oil, salt and pepper and lay on hot grill.
Cook long enough to warm rapini through and obtain a little color from the grill.
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| Creamy corn Ingredients |
1 T extra virgin olive oil
6 ears sweet corn, (shucked and kennels cut off cob)
2 t garlic, minced
1 t shallots, minced
1/2 t thyme, fresh, chopped
1/2 t Italian parsley, fresh, chopped
1/4 C white wine (chardonnay)
1 T honey
1 C heavy cream
1/2 C asiago cheese, grated
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| Creamy corn method |
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In a hot sauté pan add oil, corn, garlic, shallots, and herbs. Cook until corn gets a little golden color (do not burn garlic). Deglaze with white wine. Add heavy cream, honey, and cheese, season to taste with salt and pepper and keep warm.
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| Fennel pollen Ingredients |
1 t fennel pollen*
1 C honey
1 C water
1/4 t black pepper
1 ea fresh thyme sprig
1 ea bay leaf
1/2 t shallots, minced
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| Tomato Confit method |
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Combine all ingredients into a sauce pan and bring to a boil. Turn down to a simmer and allow to cook until mixture reaches a glaze consistency. Keep warm.
Fennel pollen is available at some specialty food stores. May substitute finely ground fennel seeds (grind in coffee grinder).
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| Assembly |
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Place creamy corn in the center of four warm plates. Wrap grilled rabini around creamy corn. Place halibut onto the corn and drizzle fennel pollen glaze over fish. Place roasted tomato confit on top of fish and serve. |
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