How to Make: Roasted Alaskan Halibut

Step-by-step instructions on how to make delicious homemade Roasted Alaskan Halibut on a bed of fresh summer vegetables by top Chicago chef, Luca Corazzina, Executive Chef of 312 Chicago restaurant.

Roasted Alaskan Halibut
(serving size: two people)

Ingredients:

■ 14 oz Pacific Halibut
■ 1 cup Cauliflower
■ 1/2 cup Heavy Cream
■ 1 oz Chopped Panchetta
■ 1 oz Sliced Red Onion
■ ¼ cup of fresh fava beans (blanched)
■ 1 bunch Watercress
■ 1/2 oz Salt
■ 1/2 oz Black Pepper
■ 1 oz Vegetable Oil
■ 1/2 oz Tuscan Extra Virgin Olive Oil

In a small pot boil cauliflower with cream, salt and pepper. Cook for about ten minutes until cauliflower is soft. Take away from hear and puree in a food processor. Set aside. Then heat a sauté pan at medium and add vegetable. Cut Halibut into two pieces and season both sides with salt and pepper. Sear fish on both sides for about two minutes each side until nice and brown. Remove fish from pan and rest on a plate. In the same pan, start cooking the onion, fava beans, pancetta and watercress. Season to taste (but be aware that the pancetta is already salty). To plate, start with the cauliflower puree, then add the vegetables and then the halibut on top. Finish dish by drizzling the olive oil over the fish. Buon Appetitio!

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