Bertolli

Nashville Seafood Recipe List

2 Rivers Grille

600 Marriott Drive , Nashville, TN 37214
615-889-9300

Pan Seared Alaskan Halibut with Lemon Tarragon Vinaigrette

Serves 2

Ingredients for Lemon Tarragon Vinaigrette

2 fl oz Fresh Lime Juice
2 fl oz Rice Vinegar
2 oz Shallots, minced
2 fl oz Olive Oil
8 fl oz Canola Oil
1 pinch Ground Black Pepper
½ tsp Kosher Salt
½ fl oz Tarragon, minced
1 fl oz Parsley

Ingredients for Brown Rice with English Peas

2 tbsp Olive Oil
2 cups Brown Rice, washed
4 oz Onion, diced ¼"
1 tsp Garlic, minced
4 cups Chicken Stock/Broth From Bones
1 cup English Peas, shelled
½ tsp Salt
2 tbsp Parsley, chopped

Ingredients for Pan Seared Halibut

2 6 oz fresh Halibut fillets
1 tbsp Lemon Juice
1 tbsp Olive Oil
4 oz Asparagus, peeled
3 oz fresh Blue Crab Meat
Whole Unsalted Butter

Method for Lemon Tarragon Vinaigrette

• Place all ingredients except the oils into a stainless steel mixing bowl.
• Whisk together, and slowly incorporate the oils to emulsify.
• Hold covered for service and rewhip before each use as the dressing has a tendancy to separate.
• Serve as directed.

Method for Brown Rice with English Peas

• Heat the olive oil in a thick bottomed pot.
• Add the chopped onion and garlic, saute until translucent.
• Add the rice, stir to coat with oil.
• Add 3 cups of the chicken stock and bring to a simmer.
Cover the pot and cook over moderate heat 40-45 minutes or until the rice is tender yet still aldente.
• Bring the remaining cup of salt and chicken stock to a boil. Add the peas and simmer up to two minutes.
• Add the peas and broth to the nearly cooked rice. Cover and finish over moderate heat an additional 5-8 minutes.
• Uncover, fluff lightly with a fork and fold in the chopped parsley.
• Serve as directed.

Method of Preparation

• Follow the Lemon Tarragon Vinaigrette recipe and assemble as instructed. Place aside until needed.
• Prepare Brown Rice and English Pea recipe and hold warm until ready to serve.
• Season two 6 oz. fresh Halibut fillets with salt, pepper, fresh lemon juice and olive oil.
• Heat a non-stick sauté pan, sear both fillets and finish on other side until cooked through. Remove fillets from the pan once cooked and hold warm.
• Steam 4 oz. of peeled asparagus and season with salt, pepper and whole unsalted butter.
• Sauté 3 oz. of fresh blue crabmeat with whole unsalted butter.

To Plate

• Place 4oz. of brown rice and English peas in the center of each plate.
• Arrange the Halibut on top of the brown rice and English peas.
• Divide the asparagus in half and place on top of each fillet of Halibut. • Spoon 1.5 oz. of crabmeat on top of the asparagus.
• Drizzle the Lemon Tarragon Vinaigrette over the crabmeat.

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