Sweet and Spicy Halibut



8 oz. Halibut fillet, skin off - 2 each
salt and pepper - 1tsp
olive oil - 3 tbsp
lemon juice, freshly squeezed - 1 tbsp
whole butter - 1 tbsp
guacamole - 2 tbsp
jalapeno, fresh and thinly sliced - 1 oz
baby heirloom tomatoes, cut in half - 6 oz.
salt and pepper - 1 tsp
chives, thinly sliced - .5 tsp
cilantro, chiffonade - 2 tsp
sweet Thai chili sauce - 4 tbsp
jumbo lump blue crab - 3 oz


Lightly coat the halibut in olive oil and season with salt and pepper.

Place halibut in a roasting pan or cast iron skillet and cook in the broiler.

When the top of the fish begins to get golden brown, season with lemon juice and continue to cook until just about done.

Remove the fish from the broiler and top with the whole butter. Allow the butter to melt over the top as the fish rests.

In a mixing bowl, combine the jalapeno, tomatoes, blue crab, cilantro and seasoning. Season with lemon juice and lightly toss.

Spread the guacamole over the top of the fish and pile the crab and tomato mixture on top of the guacamole. Drizzle the sweet Thai chili sauce over the top and garnish with sliced chives.


698 4th Avenue South, Naples, FL, 34102