CHEF JOSHUA TOWEY
Halibut steak, up to one pound
Olive oil- to coat the bottom of the pan
Salt- lightly sprinkled on the fish
Pepper -lightly sprinkled on the fish
½ lemon squeezed on the fish when its finished cooking
Preheat oven to 400F. Start with a hot pan. Remove from the heat and add oil to pan. Season the fish and add to the pan.
Return to heat and turn down to medium heat. Brown one side of the fish, flip and place in oven. Roast for roughly 5 minutes or until fish reaches 140F. Remove from oven, sqeeze lemon juice over, and rest.
PICKLED BEET RELISH
Brooklyn brine co fennel beets, ½ cup diced
Fresh fennel bulb (reserve the green fennel fronds), ½ cup diced
Brined capers, ¼ cup rinsed
Chopped herbs, tarragon, mint, basil, marjoram, thyme, parsley, add as much herb as you are comfortable with
Lemon juice, 2 lemons
Olive oil, ¼ cup
Salt and pepper to taste
Dice, Chop, Rinse, Squeeze, Drizzle, and Season to Taste.
GDA Cooking - April 10, 2013
1720 Valley View Drive