The Oakville in the Fulton Market District and it's kind of like being in Napa with fresh ingredients, paired well with wine!
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Chef Max Robbins with The Oakville helped Tracy make roasted halibut with romesco sauce.
Roasted Alaskan Halibut Ingredients
4 portions halibut, 7 oz. filets
1 cup Romesco, see recipe below
cup extra virgin olive oil
1 Tbsp sherry vinegar
1 lemon, cut into fourths
Kosher salt to taste
Black pepper to taste
2 cups Fennel Salad, see recipe below
Roasted Alaskan Halibut Method
1. Preheat oven to 350 F.
2. Pat dry halibut filets and season with salt and pepper.
3. In an oven safe pan, saute each halibut portion on one side until golden (this will be the serving presentation side). Flip and finish in the oven until just done, about 8 - 12 minutes total cooking time.
4. Meanwhile, heat romesco lightly in a saucepan.
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5. For plating, on each plate lay cup of the Romesco sauce, place the halibut on top, and garnish with cup of the salad per plate next to the filet.
6. Finish each plated portion with a drizzle of extra virgin olive oil and sherry vinegar.
Romesco Ingredients 1 cups Roasted Marinated Peppers
cup Marcona Almonds
1 Tbsp Tomato Paste
2 tsp Smoked Paprika
2 Tbsp Garlic, chopped
2 tsp Sherry Vinegar
1 tsp Sugar
2 tsp Water
tsp Kosher Salt
cup extra virgin olive oil
Romesco Method
1. In a pan, saute the peppers in half the olive oil for 10 - 15 minutes, until charred and soft.
2. Add the tomato paste and cook on low for 5 minutes.
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3. Add the smoked paprika, sugar, garlic paste, sherry vinegar and sugar and cook on low for an additional 5 minutes.
4. Fold in marcona almonds and warm through.
5. Blend until smooth.
6. Chill and reserve until ready to use, can be kept refrigerated in a sealed container for up to 5 days.
Fennel Salad Ingredients
cups Fennel, thinly shaved
cup Marinated Gordal Olives, torn
4 ea. Basil leaves
8 ea. Parsley leaves
tsp Maldon Salt
1 Tbsp Lemon juice, freshly squeezed
Fennel Salad Method
1. Add all ingredients into a bowl and mix gently.
2. Reserve for serving.