Recipe #1
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Recipe #1
Recipe #2
Pan-Seared Fresh Halibut
with Wild Greens, Brown Butter Vinaigrette and a Smoked Vegetable Relish
4 - 3 oz. fresh halibut medallions
1 cup brown butter vinaigrette
8 oz. mesclun lettuces
1 cup smoked vegetable relish
Brown Butter Vinaigrette
3/4 cup unsalted butter
1 tbsp Dijon mustard
1 tbsp olive oil
1 shallot, chopped
1 tbsp unsalted butter, softened
salt & fresh ground black pepper
4 tbsp. balsamic vinegar
Melt 3/4 cup of butter over medium heat approx. 4 - 5 minutes until nutty brown color.
Remove from heat and set for 5 minutes.
Skim foam off surface and set aside.
Combine shallots, Dijon and balsamic vinegar in blender.
With motor running slowly add browned butter, then the olive oil and the softened butter.
Season with salt and pepper.
Smoked Vegetable Relish
1 zucchini
2 tbsp fresh squeezed lemon juice
1 medium carrot
1 tbsp olive oil
1 red pepper
salt & fresh ground black pepper
1/2 red onion
Slice zucchini & carrot 1/8 inch thin, lengthwise.
Remove red pepper seeds and cut into quarters.
Slice red onion into thin rings.
Place vegetables on racks and "smoke" using one full pan of wood chips.
Finely dice smoked vegetables and mix with remaining ingredients in bowl.
Serve with halibut.
Horizons Restaurant
100 Centennial Way
Burnaby, BC
Rsv: 299-1155
