Scoma's Halibut With Citrus Drizzle
Serves 2
Published in: Cincinnati Post
2 halibut fillets -- 5 to 6 oz. each, 1-inch thick
Citrus Drizzle (see below)
Mixed spring lettuces -- washed, spun dry
1 tomato -- sliced
1 tablespoons fresh chives -- chopped
1 lemon -- sliced into wedges
Selection of pitted olives
Marinade:
2 tablespoons extra-virgin olive oil
1 teaspoons kosher salt
1/2 teaspoons ground black pepper
2 garlic cloves -- lightly smashed
6 sprig of fresh lemon thyme and fresh Italian parsley
2 sprig fresh rosemary
Citrus Drizzle:
1/8 cup each fresh orange -- lemon, lime and Ruby grapefruit juice
3/4 cup extra-virgin olive oil
1 tablespoons chopped chives
1 teaspoons fresh lemon thyme -- chopped
1/4 teaspoons kosher salt
Additional pepper from a mill -- optional
Yield: 2 servings
Add all of the Citrus Drizzle ingredients to a blender jar and make an
emulsion, as for a salad dressing. Store airtight in the refrigerator for
up to a week. Put the halibut into a gallon-size plastic bag, heavy-duty
with a zip- top. Blend the 2 tablespoons of olive oil, the kosher salt,
pepper, smashed garlic cloves and herb sprigs. Place in the bag and seal..
Swish to coat the halibut, then place in a shallow pan and refrigerate
overnight, or for at least two to four hours. In a mixing bowl, add two
generous handfuls of mixed lettuces and toss with 1 to 2 tablespoons of
Citrus Drizzle. Place the dressed lettuces on two serving plates or in
shallow soup bowls and garnish with chopped chives, tomato slices, olives
and lemon wedges.
Prepare a charcoal or gas grill. Ten minutes prior to grilling, remove
the halibut from the baggie and use a paper towel to wipe off excess oil
and herbs. With the grill at a medium-high heat, gently place the fish
(flesh side down) on the grill and cover. Cook 7 to 8 minutes on one side
to seal in the juices. Gently turn over the fish and finish cooking
another 3 to 5 minutes. Remove the halibut to a platter and then place
on top of the dressed lettuces to serve. Sprinkle halibut with Citrus
Drizzle. Serve immediately.
Chef's wine suggestion: A full-bodied Sauvignon Blanc, such as Matanzas
Creek, Chalk Hill or Edna Valley, or a Pinot Grigio, such as Swanson
or King's
Estate. - Scoma's executive chef Steve Scarabosio of San Francisco
Exported from A Cook's Books -- Recipe management for Macintosh
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