Chef Matt Voskuil, Executive Chef of Ocean House Management Collection, shares a recipe for pan roasted New England halibut, jasmine rice, roasted asparagus, cucumber fennel salad, and lemon caper sauce.
Ingredients: 4 each – 6oz New England Halibut Portions
1 cup Jasmine Rice
1tsp Lemon Zest
1tsp Chives, chopped
12 each Asparagus Spears, blanched
1 cup Cucumber, sliced thinly
1 cup Fennel, sliced thinly
2oz Lemon Juice
3oz Olive Oil
1T Grapeseed Oil
5oz Unsalted Butter
1 sprig thyme
Steam the Jasmine rice with 1 cup of water for 20-23 minutes. Stir in the lemon zest and
chives. Season with salt. Set aside and keep warm.
Place the cucumber and fennel slices in a mixing bowl. Combine one ounce of the lemon juice
with two ounces of olive oil. Whisk together and dress the salad. Season with salt and pepper.
Place one ounce of lemon juice in a small sauce pan. Bring to a simmer and add in 4 ounces of
butter bit by bit and emulsify. Remove from the heat, add the capers and season with salt and
pepper. Keep warm.
Toss the asparagus with remaining ounce of olive oil. Season with salt and pepper. Lay out on
a baking tray and roast in a 425°F oven for three or four minutes or until lightly browned. Keep
While the asparagus is cooking begin cooking the halibut. Heat a medium saute pan over high
heat. Season the fish with salt and pepper. Add the grapeseed oil and fish. Cook for about 90
seconds on medium high heat. Flip the fish with a spatula. Cook for 60 seconds. Reduce heat
to medium, add remaining ounce of butter and sprig of thyme. Baste fish with the butter for 90
seconds more. Remove from pan. Let rest for one minute.
Divide the rice in the center of four dinner plates. Add the fish, asparagus and salad. Finish
with the sauce and serve.
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