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    Pinenut Crusted Halibut


    Source of Recipe


    Aunt Saunny

    6 oz. Chileann Sea Bass
    4 oz. risotto (pre-cooked)
    1 oz. asparagus
    .5 oz. julienne, yellow pepper
    1 oz. grilled red onion
    1 oz. sugar snap peas
    1 oz. butter
    1 oz. olive oil
    2 oz. charred yellow pepper vinaigrette
    1 oz. pinenut crust
    salt and pepper
    2 oz. chicken stock
    1 oz. tomato oil
    1 oz. basil oil
    1 each large round


    Preparation:
    1. Place halibut on oiled sizzler and season, then top with pinenut crust and fire in a 400 degree oven, with a little water in the pan until the crust is golden.

    2. Cook risotto continuously stirring while adding in chicken stock and season.

    3. Add in sauteed vegetables to risotto for the last 2 minuted of cooking.

    4. Begin by placing risotto in the center of the plate and placing the fish on top.

    5. Sauce around with yellow pepper vinaigrette and garnish with tomato and basil oil.
 

 

 

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