Ingredients: FISH 1 T. canola oil 4 ea. 6 oz. Alaskan halibut portions TT. salt & pepper 1/2 c. orange juice 1/4 c. white wine 1T. gran mustard 1 T. honey 1 T. Italian parlsey (minced) 1 T. butter TT. salt & pepper
SALAD 1 bulb fennel (shaved thin) 1 lb. asparagus 1 T. sherry wine vinegar 1 T. shallots (minced) 2 T. extra virgin olive oil TT. salt, pepper, & sugar
GARNISH cherry tomato halves Italian parsley (minced)
Preparation:
FISH In hot sute pan with canola oil. Sear seasoned halibut filets till golden brown. Turn the fillets and sear the oter side. Finish cooking fish in 375 degrees oven for 5 minutes til medium-medium well. Remove fish from pan and deglaze with orange juice and white wine. Add remaining ingredients an reduce over high heat.
SALAD Toss the asparagus spears with oil, salt & pepper and grill very quickly, about one minute. Cool asparagus and slice into 1" lengths. Toss with remaining ingredients and season to taste. Plate the salad and place cooked halibut on top of the salad. Spoon glaze over the fish. Garnish with parsley and cherry tomatoes.
Chef: L. Eric Scherwinski, Napa Valley Grille 3/27/2000 12:41:23 PM
