Aug 12, 2009 8:58 am US/Pacific
Alaskan Halibut w/Roasted Heirloom Tomatoes
Alaskan Halibut with Roasted Heirloom Tomatoes & Eggplant Ragout
4 - 6oz. fresh halibut fillets at least 1 inch thick
10 medium sized heirloom tomatoes- cut in half's seasoned with sea salt, lightly sprinkled with dried oregano & extra virgin oil olive.
6 cloves of garlic- finely chopped
1 eggplant- sliced ½ rounds, lightly salted, brushed with olive oil on both sides, sprinkled with dried oregano
1 small red bell pepper- split in half long ways, seeds & stem removed. Brushed with olive oil and sprinkled with sea salt.
1 bunch fresh basil leafs- cut in thin strips
6 kalamata olives- pitted, coarsely chopped
2 teaspoon capers, coarsely chopped
1 bunch green onions- lightly salted and brushed with olive oil
1 tablespoon- chopped Italian parsley
6-8 oz. very good fruit extra virgin olive oil
Sea salt to taste
1 Tablespoon of dried oregano
Flour to dredge the fish
1. For best results use a charcoal grill with a cover or an oven can be used. Start the fire and let the coals or wood burn down to a med heat.
2. Grill the onions, red pepper and eggplant till browned and cooked through. Set aside.
3. When the fire has died down a little more or if using a propane grill turn the heat down. Place the tomatoes cut side up on a sheet pan and place in the grill and cover the grill. Let the tomatoes cook very slowly until the tomatoes begin to dry out, this may take about 30 minutes. Once the tomatoes are cooked, chop them coarsely and place in a small bowl.
4. Prepare the Eggplant ragout-
• Once the vegetables have been cooked cut the red pepper and eggplant in small ½ cubes and place in a small bowl. Chop the green onions in small pieces; add them both to the eggplant along with the capers, olives, Italian parsley and 1 teaspoon of extra virgin olive oil. Season with sea salt and mix well together. Set aside.
5. In a large sauté pan heat it till hot! Season the fillets lightly with sea salt on both sides flour the fillets. Add olive oil to coat the bottom of the hot pan and place the fillets in the pan, turn down the heat to a medium heat.
6. While the fish is cooking, in another sauté pan heat it well on the stove top, when hot add ¼ cup of extra virgin olive oil followed by the chopped garlic, when the garlic begins to brown add the basil leafs followed by the chopped heirloom tomatoes stirring well, add a few pinches of sea salt, cook till most of the liquid has reduced.
7. Back to the fish, when the fillets begin to turn brown around the edges turn them over. The fillets are cooked when they reach an internal temperature of 130 degrees. Set aside.
To Plate- on four serving plate's spoon the heirloom tomato sauce equally in the center of the plates. Place a fillet on the tomato sauce, top each fillet with a spoonful of the eggplant ragout. Lightly drizzle some extra virgin olive oil over the fish and tomato sauce.
Putah Creek Cafe
1 Main Street
Winters
530.795.2682
http://www2.buckhornsteakhouse.com/
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