Roasted Pacific Halibut
with
Summer Vegetables
By
Chef Luca Corazzina
(312 Chicago)
Flaky
This Roasted Pacific Halibut recipe from 312 Chicago's Chef Luca Corazzina is light and delicious. The perfectly crusted halibut works very well with the flavor of the vegetables.
Pacific halibut is found along the western coast of North America and mainly in Alaska. It's a firm white and savory fish that is simple to cook. Halibut can be pan fried, poached, grilled or broiled.
In this recipe for Roasted Pacific Halibut, Chef Corazzina expertly combines cauliflower, cream, pancetta, red onion, fava beans and watercress the compliment the flavor of the halibut. Enjoy!
INGREDIENTS
14oz Pacific Halibut
1 cup cauliflower
1/2 cup of heavy whipping cream
1 oz of pancetta
1 oz of sliced red onion
1/4 cup of fava beans (blanched)
1 bunch of watercress
1/2 oz of salt
1/2 oz of black pepper
1 oz of vegetable oil
1/2 oz Tuscan extra virgin olive oil
PREPARATION
In a small pot boil cauliflower with cream, salt and pepper.
Cook for about ten minutes until cauliflower is soft.
Take away from heat and puree.
Heat a saute pan and add vegetable oil.
Cut halibut into two pieces and season both sides with salt and pepper.
Sear the fish on both sides for about two minutes each side until nice and brown,
Remove fish from the pan and start cooking the onion, fava beans, pancetta and watercress.
Season to taste but be aware that the pancetta is already salty.
Start by plating first the cauliflower puree, then add the vegetables, and last the halibut on top.
Finish the dish by drizzling the Tuscan oil over the fish.
Enjoy and Buon Appetito
Serves 2 people
For reservations and menu, visit 312 Chicago's website.
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