Local Recipe: Seared Alaskan Halibut

This recipe comes to us from the Executive Chef of Mesa Verde Country Club, Chris Chun. He’s sharing his bright, Asian-fusion take on Seared Alaskan Halibut. It looks like Springtime on a plate!

“Our pan-seared, northern halibut is a treat. The fish sits on a beautiful, carrot puree which adds a natural sweetness to the dish. Then we also use ‘lap cheong’ – a Chinese sausage – for some richness. It’s all served alongside Blue Lake green beans, which are thicker and have more body than your traditional bean (like a haricot vert.) We finish off the dish with a lemongrass beurre blanc, which just ties it all together. This dish is delicious and a simple way to elevate your halibut. Enjoy!” – Chef Chun

Ingredients:

7 oz. Cleaned Alaskan Halibut Filet

1 small bunch, Blue Lake Green Beans

1 piece Lap Cheong Sausage, cut thinly on the bias

1 large Carrot, diced

1 cup Chicken Stock

1 clove Garlic

1 teaspoon Minced Ginger

1/4 cup White Wine

2 tablespoons Butter

For the Fish:

Heat olive oil in a pan on medium-high heat. Season fish with course sea salt or Kosher salt, then sear filet on both sides until an internal temperature of 125 degrees is reached. Transfer filet to sheet pan and reserve until ready.

For the Green Beans:

Trim off the ends of the beans, discard. Heat olive oil in a pan on medium-high heat. Pan fry beans to desired crispness. Season with salt and pepper to taste.

For the Puree:

Saute carrots and garlic on low until sweated, about 10 minutes. Deglaze pan with chicken stock and boil in sauce pan for 20 minutes. Strain but keep the chicken stock and set aside. Puree the mixture in blender until silky-smooth. Add back a little of the reserved chicken stock if the puree is too thick. Once desired consistency is achieved, season to taste with salt and pepper.

For The Beurre Blanc Sauce:

Saute Ginger and Lemongrass until fragrant, about 5 minutes. Deglaze pan with white wine and reduce until the volume is cut in half. Turn off heat and add butter. Whisk constantly until the sauce comes together. Serve.