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Serves Four
4x 7oz. halibut Fillets
1oz. Butter
1oz. Olive Oil
1ea. Evergreen Tomato
1ea. Cherokee Chocolate Tomato
1ea. Pineapple Tomato
1ea. Ox Heart Tomato
12ea. Fingerling Potatoes - Cooked & Peeled
4ea. Basil Leaves
1tsp. Chopped Chives
1tbl. Aged Balsamic Vinegar
Freshly Ground Salt & Pepper
Garnish
4 Sprigs of Flat Parsley
4pc. Long Cut Chives
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Seared Alaskan Halibut
Recipe
by chef
Jeremy Emmerson
Method
Wash, slice and season the tomatoes, one or two slices of each variety
per plate are sufficient.
Season and sauté the halibut. Cut the fingerling potatoes
lengthwise and sauté in butter, finish with a sprinkling
of chopped chives once they are golden brown.
Cut the basil in to fine strips, arrange the tomatoes on your service
plates, and add a touch of basil.
Place the warm potatoes on the plate and position the halibut
on top. Garnish with a sprig of flat parsley and long cut chive.
Finish the dish with a drizzle of the aged balsamic vinegar.
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