Rosé poached Pacific Halibut

Recipe by Anthony Villanueva, Executive Chef at Edgewood Country Club, River Vale, New Jersey, USA.
​Image by Diana DeLucia.

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Chef Note: This is a beautiful and flavorful heart-healthy dish that provides beauty and elegance perfect for an intimate wine dinner or Mediterranean based diet plan. Enjoy!
 
Yields One 
 
Ingredients

Rosé Poached Halibut

• 8 ounce piece of center cut Pacific Halibut Filet (or 2 four ounce pieces for two appetizer size portions)
• 1 cup  “Whispering Angel Rosé”
• 1 teaspoon Shallots (minced)
• 1 teaspoon Lemon Zest  (minced)
• 1 teaspoon Parsley  (minced)
• 1 teaspoon Thyme  (minced)
• ½ teaspoon Sea Salt
• Pepper (freshly cracked)

Kalamata Olive Tapenade

• ½ cup Kalamata Olives (pitted and chopped)
• ½ cup Roma Tomatoes (chopped)
• ½ cup Capers (drained)
• 1 teaspoon Red onions (minced)
• 1 Lemon (juiced)
• 1 teaspoon Lemon Zest (minced)
• 1 tablespoon Cold Pressed Extra Virgin Olive Oil
• 1 teaspoon Himalayan Sea Salt
• Pepper (freshly cracked)

Whole Grain Cous Cous     

• 1 cup Whole Grain Israeli Cous Cous
• 2 cups Chicken Stock or Hot Water
• 2 tablespoons Extra Virgin Olive Oil
• ½ teaspoon Himalayan Sea Salt
• Pepper (freshly cracked)

Sweet Stem Caulinini

• 1 bunch Sweet Stem Caulinini (snipped and cleaned)
• 1 tablespoon Extra Virgin Olive Oil
• ½ teaspoon Himalayan Sea Salt
• Pepper (freshly cracked)

Preparation

Rosé Poached Halibut

Season halibut filet with sea salt, fresh cracked pepper, thyme and parsley.

In a shallow frying pan or sauce pan, place halibut in center of the pan, cover half way with rosé and heat up liquid to a light simmer.

The beauty of this technique is that the fish is halfway submerged in the rosé that gives the halibut a beautiful visual of a two toned layer of sophistication.

Add lemon zest, shallots and lightly poach in rosé for 8 minutes.

Pull off of flame and let rest in poaching liquid.

Reserve until assembly.


Kalamata Olive Tapenade

In a mixing bowl add all chopped ingredients and mix gently.

Add lemon zest, sea salt, cracked pepper, lemon juice and olive oil and gently mix together. Taste for seasonings.

Cover in a bowl and set aside until assembly.

Chef Note: The tapenade is fabulous to use as a healthy dip or Mediterranean bruschetta with hummus, crostini or flat breads. I like to eat it by the bowl!

 
Whole Grain Cous Cous  ​

In a small appropriate sized bowl add in the whole grain cous cous.

Boil or steep the broth or hot water.

Add the olive oil, sea salt and cracked pepper.

Pour hot broth or water over cous cous and cover with food film or aluminum foil and let steam gently cook the cous cous for about ten minutes covered.

When ready to serve uncover cooked cous cous and mix cous cous ingredients together.


Sweet Stem Caulinini

Heat up a sauté pan.

Add extra virgin olive oil.

Lightly sauté sweet stem caulinini for 2 minutes.

Season with sea salt and cracked pepper.

Pull off of flame and reserve for assembly.

Keep al dente. 


Assembly

Use appropriate sized dinner plate and place halibut in center of plate.

Mold or spoon cous cous next to halibut filet.

Spoon generous amounts of tapenade over halibut, be sure to add enough liquid from the tapenade to flavor fish.

Gently place sweet stem caulinini next to halibut and cous cous.

​Enjoy!

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