About: This delicious recent addition to Donovan’s seafood selections was developed by Chef Robert Nixon. It consists of a large piece of halibut, sautéed to a golden brown, layered with julienned vegetables, a rich sauce and is topped with crunchy shoe-string potatoes. Serve it up at home in a wide, shallow bowl for a beautiful presentation.
Pre-heat oven to 350 degrees. Lightly season both sides of halibut with salt and pepper. Heat 2 tbs. of olive oil in saute pan over medium-high heat. Add halibit, and sear to golden brown on both sides, approximately 5-8 minutes. Place in oven-proof dish. Bake for 15 minutes.
While halibut is baking, wipe saute pan clean and add 1 tb. olive oil. Add mushrooms, sun-dried tomatoes and arrugala. Saute over medium-high heat until vegetables are heated through and arrugala is just wilted.
To assemble dish: Place halibut pieces in two shallow bowls. Top each fish portion with half of the vegetable mixture and desired amount of lemon-caper sauce. Mound the shoestring potatoes high on top.
Lemon Caper Sauce preparation
Combine white wine, shallots, thyme leaves and peppercorns in saute pan. Bring to simmer over medium-high heat and reduce wine until mixture is almost dry. Add heavy cream, continuing to simmer until cream is reduced by half. Whisk in butter over low heat. Strain mixture through sieve. Add capers and lemon juice.
2 each 8oz-pieces halibut
1 C. white wine
4 oz. fresh baby arrugala
2 shallots, chopped
1 sprig of tyhme, leaves stripped from stem
1 oz. julienned shitake mushrooms
1 oz. julienned sun-dried tomatoes
2 C. heavy cream
3 Tbsp. olive oil
1 Tbsp. whole black pepper
1 C. shoestring potatoes
1 whole lemon, juiced
1 Tbsp. capers, chopped
1 pinch salt
1/4 lb. unsalted butter
1 pinch pepper
1 recipe Lemon Caper Sauce (below)