New Mexican Chili-Dusted Wild Pacific Halibut With Sweet Potato Puree and Pecan Vinaigrette
(Yields one serving)
Amt | Ingredient |
2 | red New Mexican chile peppers |
1 tsp. | brown sugar |
To taste salt and pepper | |
6 oz. | wild Pacific halibut, skinned and filleted |
1 medium | sweet potato |
1 tsp. | butter |
1 oz. | extra virgin olive oil |
2 oz. | pecan pieces |
1 oz. | walnut oil |
1 oz. | peanut oil |
3 oz. | blended olive oil |
2 oz. | sugar |
2 oz. | red wine vinegar |
2 oz. | chopped green onion |
3 oz. | frisee greens, trimmed and cleaned |
2 oz. | mixed red and yellow peppers, diced |
1/2 oz. | apple balsamic glaze (see recipe) |
Apple Balsamic Glaze:
Amt | Ingredient |
1 | cup apple cider |
# | cup balsamic vinegar |
# | tbsp. cracked black peppercorns |
# | 1 tsp finely grated fresh orange zest |
Procedure:
- Sweet Potato Puree:
- Wash the sweet potato and towel dry.
- Bake at 400 degrees until easily pierced through the center. Remove from the oven and cool slightly.
- Peel and puree potato till smooth with butter, salt and pepper and a touch of extra virgin olive oil.
- Pecan Vinaigrette:
- Place the pecans on a baking sheet and sprinkle with granulated sugar.
- Toast for 6-8 minutes at 350 degrees; remove form oven and cool.
- Using a whisk, whip the vinegar and slowly drizzle the three oils into a bowl.
- Add in the green onions, pecans, and finish seasoning with salt and pepper.
- New Mexican Chili-dusted Wild Pacific Halibut:
- Roast the whole New Mexican chili peppers in a 350-degrees convection oven for 2-3 minutes; let it dry and de-seed chili.
- Crush the chilis in a blender and puree them until you achieve a dust consistency.
- Pour the dust into a bowl and add sugar, salt and pepper.
- Dip halibut into the chili mixture.
- Sear in a slightly oiled non-stick pan for one minute.
- Add a teaspoon of butter to the pan and turn over. Sear the other side for one minute, coating the fish with the butter in the pan.
- Finish cooking in a 350-degreee oven for 8-10 minutes or until firm.
- Apple Balsamic Glaze:
- Combine apple cider, balsamic vinegar, cracked black peppercorns and grated orange zest in a 3-quart heavy saucepan.
- Simmer over moderate heat, stirring occasionally, until thickened and reduced to about 1 1/4 cups (about 20 minutes).
- Using a spoon, dip it in to see if it coats the back of the spoon. Remember that when the glaze cools it will thicken up slightly more.
- Plating:
- Place a dollop of sweet potato puree in the center of the plate.
- Place the halibut over the sweet potatoes.
- Toss the frisee with fine-diced red and yellow peppers and pecan vinaigrette.
- Place on top of the halibut and drizzle the plate with an apple-balsamic glaze reduction and the pecan vinaigrette.
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