Pan Roasted Halibut with Broccoli, Olives, & Shaved Salad with Lemon
4 halibut steaks, 6 oz.
2 oz. olive oil
2 bu. broccoli, with stems
1 oz. capers
1 oz. black olives, pitted, whole
1 tomato, meat of, diced
4 garlic cloves, peeled and cut into slivers ½ bunch chives
2 lemon's juice and zest
Pat the halibut dry with paper towels.
Clean the broccoli. Save the tiny florets in one bowl, and peel the stems.
Blanch the broccoli stems for 1 minutes. Ice until cold, then dry and set aside.
In skillet, heat the oil and sear the halibut on each side, basting well. Sprinkle with salt and pepper. If necessary, at this point the fish can be placed in the oven with a little extra oil for 5 to 6 minutes.
In a second skillet, heat the olive oil on high and add most of the broccoli florets. Caramelize for 3 to 4 minutes. Add the olives, capers, tomato, garlic, with a pinch salt and pepper.
Take the broccoli stems and shave the long way on a mandolin. Toss the slices in a bowl with the lemon juice, zest and some of the olive oil along with a few raw broccoli florets.
Plate the halibut on top of the broccoli-olive mixture and top the fish with the shaved salad.
Yield: 4 servings
Serving Size: 1 steak
Source: The Culinary Institute of America at Greystone, Napa Valley, California