Haute Quarter Grill

525 W. 4th Ave, Anchorage, AK 99501

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Halibut with Orange-Fennel Salsa

Serves 6

Ingredients for Halibut

6 7 oz Halibut portions, cut into ½-inch thick fillets
4-5 oz Olive Oil

Ingredients for Raspberry Beurre Blanc
8 oz White Wine Vinegar
8 oz White Wine
2 Shallots, roughly chopped
2 oz Heavy Cream
¼ cup Raspberries (fresh or frozen)
8 oz Butter, cubed
½ tsp Kosher Salt
¼ tsp White Pepper

Ingredients for Orange-Fennel Salsa
6 Oranges, medium size, segments only
5 oz Fennel bulb, thinly sliced
2 tbsp fresh Tarragon, roughly chopped
1 tbsp Green Onions, thinly sliced
½ tsp Kosher Salt
½ tsp coarse Black Pepper

Method for Raspberry Beurre Blanc

• Place vinegar, wine and shallots in a small saucepot. Reduce by half over medium-high heat.
• Reduce heat to low and continue to simmer until about 4 oz remains.
• Add cream and raspberries and simmer until cream thickens.
• Add cubed butter 2 pieces at a time, stirring in between additions to make sure the butter is fully incorporated before adding more.
• Season with kosher salt and pepper. Strain sauce and hold in a warm area until ready for service.

Method for Orange Fennel Salsa

• Cut the peel and pith off of the orange, then cut segments between membranes using a paring knife. • Clean or remove outer portion of fennel bulb; slice in half and remove core. • Thinly slice fennel and place into a small bowl with water. • Pick tarragon leaves from stem and roughly chop. • Slice green onions. • Drain fennel slices and pat dry. • Add all ingredients together and season with salt and pepper. Reserve in refrigerator.

Method for Halibut

• Heat a medium sauté pan over medium to high heat.
• Season fish fillets with salt and pepper to taste.
• Add a small amount of olive oil to the pan (enough so that the fish does not stick).
• Place 2 fillets in pan and sear for 1-2 minutes. Flip fish and sear for 1-2 minutesmore and place on a greased sheet pan.
• Sear remaining fillets in the same manner.
• Place fillets in a 350° oven for 2-3 minutes until done.
• Plate fish and top with fresh salsa. Drizzle raspberry beurre blanc on and around the fish. Serve with rice or mashed potatoes and vegetable of your choice

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