INGREDIENTS

1 1/2 lb. halibut

8 oz. green beans, blanched

8 ea. red potatoes, boiled and sliced

1 ct. red bell pepper, finely sliced

2 cups snap peas, sliced

4 ct. tomatoes, finely sliced

1 ct. onion

2 handfuls of arugula

2 x 7-minute eggs, yolks removed

1-2 bunches seasonal greens

Small handful Castelvetrano olives

3 T. extra Virgin Olive Oil

2 T. red wine vinegar

METHOD

Season the halibut with salt & pepper. Cook it to order later when needed.

In a hot pan with olive oil, cook the onion just slightly then add the rest of the vegetables including the olives. Sauté quickly and place into a large bowl. Season with extra virgin olive oil and red wine vinegar, salt & pepper.

In the same pan, sear the halibut with a little oil on all sides. It should be only a little warm in the center. To serve the halibut salad on a large plate, spread out some seasonal greens, put the warm salad on top and garnish it with 1/4 inch slices of halibut.  Add cracked fresh pepper to taste.

INGREDIENTS

3 T. olive oil

1 yellow onion, diced

1 celery stalk, diced

1 fennel bulb, diced

7 cloves garlic, minced

1 russet potato, diced

1 16oz can, diced tomatoes

1 btl of dry white cooking wine

5 cups Seafood stock

1 lb rock fish, 1 lb halibut, cubed

1 T. salt and more to taste

Freshly ground white pepper to taste

Bouque garni: parsley, fresh thyme, bay leaf, sage & fennel seed

1 tsp. crushed red pepper

METHOD

In a large pot, over medium high heat, add all vegetables, oil and salt. Sweat for 5’. Add tomato and wine and let reduce for a few minutes. Incorporate bouquet garni and seafood stock, let simmer on low temp for 20’. The more time, the lower heat, the better. When time arrives, reheat the chowder and add the fish 3’ before serving to your guests.

INGREDIENTS

1 can of anchovies

2 garlic cloves

2 lush bunches of parsley

1 tsp. of Aleppo pepper

thick cut zest of 1 lemon

3 T. of your finest olive oil

METHOD

Finely mince anchovies, garlic and parsley. Peel lemon zest and cut in julienne to preserve the delicious structure and taste of the lemon. Combine all ingredients and season with the Aleppo pepper and olive oil. Pinch of salt if needed, careful because anchovies are salty.

Serve with some delicious bread, lightly toasted and a spoon of gremolata on top.