Halibut Provencal
serves 4
Halibut roasted and served with asparagus, olive tapenade, chive oil and red and yellow tomato confit is a great warm-weather dish.
Read more about this recipe in The Kitchen Table: Brennan's of Houston.
4 boneless block-cut halibut filets (6 ounces each)
Salt and white pepper to taste
3 tablespoons olive oil, divided
12 spears jumbo asparagus, blanched
Yellow and Red Tomato Confit:
4 yellow tomatoes, halved, peeled and seeded
4 Roma tomatoes, halved, peeled and seeded
1/2 cup extra virgin olive oil
Kosher salt and cracked black pepper to taste
Red wine vinegar to taste
Olive Tapenade:
1 tablespoon olive oil
1/4 cup brunoise yellow onion
1/2 tablespoon minced garlic
1 brunoise roasted red bell pepper
1 tablespoon minced anchovies
1 tablespoon minced capers
1/4 cup brunoise black olives, pitted
2 tablespoons toasted sliced olives
1/2 tablespoon Herbes de Provence
2 tablespoons red wine vinegar
Chive Oil:
1/2 cup minced chives
2 cups water
1/4 cup salt
1/2 cup vegetable oil
prep: 45 minutes
total: 3 hours , plus at least a few hours for chives to steep
small saute pan
small container
parchment lined baking sheet
2 small bowls
fine mesh strainer
blender
non-reactive container
cheesecloth
large saute pan
1. Make the tapenade: Heat oil over medium heat in a small sauté pan; sweat the onion and garlic for 3 minutes. Remove from heat; add bell pepper, anchovies, capers, olives, almonds and herbs. Stir in the vinegar, 1/2 tablespoon at a time, until the desired consistency and flavor is reached. Place in a small container to cool. Adjust seasoning to taste.
2. Make the confit: Toss the yellow and red tomatoes separately with oil, salt and pepper. Place on a parchment-lined baking sheet. Bake at 250F for 1 1/2 hours or until partially dehydrated. Remove from the pan and refrigerate tomatoes in oil. Finely mince the tomatoes, keeping them separate. In separate small bowls, combine the tomatoes with a touch of vinegar and seasonings. Reserve for garnish.
3. Make the chive oil: Place chives in a fine mesh strainer. Bring water and salt to a boil; pour over chives over the sink. Dip strainer into an ice-water bath. Place chives in a blender with half of the oil; purée. Scrape down sides of blender. While processing, slowly add remaining oil. Transfer to a nonreactive container; refrigerate overnight. Strain oil through cheesecloth to remove chive particles. Reserve oil until needed.
4. Make the halibut: Season fillets with salt and pepper. Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat; sear halibut, belly side down, for 1 minute. Reduce heat to medium; cook 2 minutes longer. Do not turn over. Finish the halibut in a 450F oven for 4 to 5 minutes. Remove fillets from pan, flipping over with seared side facing up. Rest for 2 minutes.
5. To plate, sauté asparagus in remaining olive oil over medium-high heat for 3 minutes; season with salt and pepper. Arrange asparagus in center of plate with tips pointing out and ends meeting in the middle. Place a teaspoon of yellow tomato confit next to the asparagus; place 1/2 tablespoon of tapenade next to confit. Place a teaspoon of red tomato confit on the other side of tapenade. Center halibut over asparagus. Drizzle chive oil around the plate. Serve immediately.
