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NORTHERN CALIFORNIA HALIBUT W/ SHRIMP




Source of Recipe


California - Chef Steve Litke


Recipe Introduction


Pairs well with Redwood Creek Sauvignon Blanc

Makes 4 servings

In this recipe, Meyer lemon and orange add a slightly sweet, aromatic note.




List of Ingredients




8 small plum tomatoes, oven-dried
2 tablespoons extra virgin olive oil
2 Meyer lemons, peeled and sectioned
1 orange, peeled and sectioned
4 tablespoons unsalted butter
8 shallots, chopped
1 1/4 cups dry Rieslingv 1 cup clam juice
Salt and pepper to taste
4 ounces fresh rock shrimp, peeled
2-3 tablespoons cornmeal
Peanut oil for frying
4 1-inch halibut fillets, 6 ounces each
3 tablespoons fresh chervil, chopped





Recipe



1. To make oven-dried tomatoes: Preheat over to 250 degrees F, cut the tomatoes in half, rub with extra virgin olive oil and sprinkle with salt, pepper, and dried thyme, basil or oregano. Place on a rack in a pan and roast for 2 hours. When cool, peel, seed and chop. These can be prepared a day in advance.

2. Preheat oven to 400 degrees F.

3. Using a paring knife, peel rind and pith from citrus. Carefully cut each segment from the membrane; set aside.

4. Heat two tablespoons butter in medium skillet and add shallots. Sweat for 2 minutes. Add Riesling and reduce by half. Add 1 cup clam juice and bring to boil. Remove from heat and whisk in final 2 tablespoons butter. Season with salt and pepper; keep warm.

5. Mix cornmeal with salt and pepper to taste. Dredge rock shrimp in the cornmeal mixture. Shake off excess and set aside. Heat peanut oil to 350 degrees F in a deep skillet. Fry shrimp to golden brown and drain on paper towels.

6. Drizzle halibut on both sides with olive oil. Season with salt and pepper. Heat a heavy skillet (preferably cast iron) over medium-high heat. Add halibut fillets, without crowding, and sear for 2 minutes. Turn fish and place skillet in the oven. Roast for 2 minutes more, or until just opaque.

7. Stir chervil, oven-dried tomatoes and citrus segments into shallot-wine sauce. Spoon sauce over fish. Sprinkle with shrimp.