1 ea. ruby grapefruit
1 ea. large orange
1 ea. lemon
1 ea. fennel bulb, slivered thin
½ tsp. chives
1 ea. shallot, slivered
1 ea. lime juice
½ tsp. apple cider vinegar
Procedure:
- Section all citrus fruit.
- Add fennel, chives, shallots, lime juice, vinegar, and mix.
- Serve with thinly sliced cured halibut
Submitted by Bernard Pilon, Executive Chef, Norwood Hills Country Club, St. Louis, Mo.
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