Grilled halibut with tangerine glaze and orange-grapefruit salsa
Ingredients: Amount
Halibut - 6.5 –7 oz 1
Kosher salt Sprinkle
Tangerine Glaze 1 ½ oz
Orange-grapefruit salsa 1 oz
Rice pilaf/Cous cous – your choice 4 oz
Spinach- fresh/raw 2 oz
Extra virgin olive oil
Procedure:
1. Oil, season and grill fish medium rare. Glaze with tangerine glaze
2. In sauté pan add oil, heat and toss spinach season with salt 1 – 1 ½ min maximum
3. Heat rice of your choice
4. Plate rice in middle of plate and top with wilted spinach then halibut
5. Finish with relish and drizzle glaze
Tangerine glaze
Ingredients: Amount
Olive oil 2 Tbls
Shallot- fine diced ¼ cup
Chili powder 1 Tbls
Red wine vinegar 1 cup
Sugar 1 cup
Tangerine juice 2 cup
Lemon juice ½ cup
Pomegranate molasses- New Sagaya /upscale grocery store ¼ cup
Honey ¼ cup
Salt & Pepper to taste
Slurry = 1 part Corn starch+2 part red wine vinegar- add and bring to boil should coat back of spoon – will thicken as cools ¼ cup
Procedure:
1. Low heat in sauté pan sweat shallot in olive oil and chili powder until soft.
2. Add vinegar, sugar, tangerine juice, honey, pomegranate molasses and reduce for 15 min add lemon juice adjust with slurry to syrup consistency
3. Adjust seasoning with KSP
Orange-ruby red grapefruit salsa
Ingredients: Amount
Oranges- segmented 12 ea-
Ruby red grapefruit- segmented 6 ea - grape
Red onion- fine diced 2 oz
Lime juice 4 T
Cilantro 1 bunch
Procedure:
1. Peel and segment tangerines, combine with other ingredients
2. 2. Fresh is Best
Chef alternatives/ Suggestions:
1. Only use the finest ingredients
2. Don’t be afraid of cooking fish- each inch of thickness is about 2 to 3 min on each side
3. Find a rice recipe you like – pilaf wityh multiple grains and even dried fruit go very well with this dish
Enjoy!
Patrick Hoogerhyde ORSO Executive Chef
Email Phoogerhyde@orsoalaska.com with any questions