Submitted by Bernard Pilon, Executive Chef, Norwood Hills Country Club, St. Louis, Mo.
Western Halibut Provencale
Submitted by Bernard Pilon, Executive Chef, Norwood Hills Country Club, St. Louis, Mo.
Sourdough-Crusted California Halibut
Sourdough Crusted California Halibutwith Artichoke and Red Kabacha Squash Risotto, Fresh Baby Vegetables, Grilled Meyer Lemon and Roasted Red Pepper Sauce Amt Ingredient 10 6-oz. halibut steaks 5 slices day-old sourdough bread, diced 10 tbsp. extra-virgin olive oil ½ cup mayonnaise to taste salt and black pepper 5 Meyer lemons, cut in half • Season…
Grilled Day Boat Halibut with black bean sauce, avocado butter and mango papaya relish
For the Fish: Amt Ingredient 8 6-oz. halibut filets, grilled medium/rare or more (keep warm) Mix of cumin, coriander, salt and pepper (equal amounts) For the Black Bean Sauce: Amt Ingredient 2 cups black beans, soaked 1/8 cup carrots, diced 1/8 cup celery, diced ¼ cup onion, diced 4 strips bacon, chopped/rendered…
Casting a Wider Net
To address emerging ethical, environmental and health concerns, chef are getting creative with new and unique fish varieties that are line-caught and sustainably farmed.