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May 13, 2008 7:27 am US/Eastern
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Baked Pacific Halibut With Herb Pesto
NEW YORK (CBS) ―
Executive Chef Lynn Crawford from the Four Seasons Hotel has a delicious halibut recipe for you.
Serves 4
4 piece 6 oz. Halibut filets
4 tablespoons Olive oil
1 tablespoon Butter
2 piece Shallot, finely diced
½ cup Chanterelle mushrooms
1 cup Sweet corn niblets
1 bunch Asparagus, peeled, cut into 1-inch pieces
1 cup Green Beans, cleaned and blanched
1 cup Fingerling potatoes, cooked and sliced into ½ coins
1 bunch Chive, chopped
1 piece Lemon, zested
¼ cup Pea greens
To cook the halibut, place a sauté pan over medium-high heat. Add 2 tablespoons of olive oil to the pan. Season the halibut with salt and pepper. Add the halibut to pan and sear on both sides until golden brown. Transfer the halibut onto a baking sheet and finish cooking in a pre-heated 350*F oven for about 4-5 minutes.
To cook vegetables, in a large sauté pan over medium-high heat add 2 tablespoon of olive oil and butter. Add the diced shallots and chanterelles. Cook for 2-3 minutes, and then add the corn, asparagus, green beans and potatoes. Toss together, season with salt and pepper. Add the chives and lemon zest.
To serve divide the warm spring vegetable onto plates. Top with halibut and drizzle the herb pesto.
Garnish with seasoned pea greens tossed in lemon juice and a splash of olive oil.
Herb Pesto
¼ cup Dill, chopped
¼ cup Italian parsley, chopped
¼ cup Mint, chopped
2 piece Garlic, chopped
1 tablespoon Dijon mustard
8 piece Anchovy filets
3 tablespoon Capers
¼ cup Olive oil
2 tablespoons Lemon juice
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