Chef John Howie's Halibut w/Southwestern Roasted Corn Mashed Potatoes

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by New Day Producers

KING5.com

Posted on March 30, 2011 at 3:08 PM

Updated Wednesday, Mar 30 at 3:39 PM

Seastar Restaurant & Raw Bar Chef John Howie’s Halibut with Southwestern Roasted Corn Mashed Potatoes and Avocado-Tomatillo Salsa

YIELD: 4 SERVINGS

 
INGREDIENTS:
4 each  Halibut – block cut, 1 ½” thick x 2-3” x 4-5”, * 6 oz’s wt.
3 Tbsp  Chili-Garlic Oil Mix – recipe follows
1 tsp  Sea Salt - pink
½ tsp  Black Pepper – fresh ground
1 ½ lbs  Roasted Corn Mashed – recipe follows
4 Tbsp  Salsa Roja – recipe follows
2 cups  Avocado-Tomatillo Relish – recipe follows
4 each  Cilantro – sprig, large, fresh
4 each  Lime Slice – ½” thick
 
 
INGREDIENTS: CHILI-GARLIC OIL MIX
YIELD: 3 TBSP.
 
2 Tbsp  Olive Oil
2 tsp  Garlic – fresh, minced very fine
1 tsp  Ancho Chili - ground
1 tsp  Smoked Paprika - ground
¼ tsp  Chipolte Chili - ground
¼ tsp  Brown Sugar
 
CHILI-GARLIC OIL PROCEDURES:
1.     Mix ingredients together, process in the vita-mixer, and hold at room temperature for service.
 
 
INGREDIENTS: AVOCADO-TOMATILLO SALSA
YIELD: 2 CUPS
 
¼ cup  Onion - white, diced 1/8”
½ cup  Tomato - Roma, seeded, diced 1/4”
½ cup  Tomatillo - ripe, diced 1/4”
1 Tbsp  Lime Juice - fresh
1 Tbsp  Cilantro - chopped coarse
½ tsp  Salt - kosher
1 Tbsp  Olive Oil
½ cup  Avocado – firm, yet ripe, diced 1/2”
 
AVOCADO-TOMATILLO RELISH PROCEDURE:
1. Combine all ingredients together, except the avocado. Mix well, until all ingredients are well coated.
* Add the avocado, right before serving, lightly toss, don’t over toss or avocado will become mushy.
 
 
INGREDIENTS: SALSA ROJA
YIELD: ½ CUP
 
¾ cup  Tomato - Roma, diced
¼ cup  Onion, White – peeled, cut into ½” pieces
1 tsp  Jalapeno Chilies – stem removed, coarse chopped with seeds
1 Tbsp  Cilantro – chopped coarse
½ tsp  Garlic – fresh, minced
1 tsp  Lime Juice – fresh
½ tsp  Salt - kosher
1/8 tsp  Pepper, Black – ground
1/8 tsp  Cumin – ground
1 Tbsp  Olive Oil
 
SALSA ROJA PROCEDURE:
1. Toss the tomato, onion and chili’s in half of the olive oil, half of the salt and half of the pepper
together in a mixing bowl.
2. Place on a pan and roast under the broiler until some charring has occurred, Remove and let cool.
3. Place all the ingredients in the food processor and process until completely pureed.
Transfer, and hold refrigerated until needed.
 
INGREDIENTS: ROASTED CORN MASHED
YIELD: 1 ½ LBS
 
1 lbs  Yukon Gold Mashed Potatoes - see recipe
3 Tbsp  Butter - Salted
2 cobs Corn – roasted procedure follows, cut from the cob
2 Tbsp  Olive Oil
1 ½ tsp  Southwestern Seasoning Mix – recipe follows
 
ROASTED CORN MASHED PROCEDURE:
1. Rub the corn cob with olive oil, and place under the broiler, cook until some charring is evident.
Then turn over and do the same to the other side of the cob. Let cool then cut the kernels off the cob.
2. Place butter into a sauté pan over med. high heat, let melt and add the roasted corn kernels, sauté until tender,
Add the southwestern seasoning, then add the mashed potatoes and heat through. Hold warm until needed.
 
 
INGREDIENTS: SOUTHWESTERN SEASONING MIX
YIELD: 4 TBSP.
 
1 Tbsp  Salt - kosher
1 ¼ tsp  Ancho Chili Powder
¼ tsp  Cayenne Pepper - powdered
1 Tbsp + 1 tsp  Chili Powder – mild blend
1 Tbsp  Paprika - sweet
½ tsp  White Pepper - ground
 
SOUTHWESTERN SEASONING MIX PROCEDURE:
1.     Combine all ingredients together. Mix well. Hold until needed. .
 
WHEN ORDERED:
1. Baste the halibut with 1/3rd of chili-garlic oil, season with ½ of the salt and pepper. Heat a sauté pan to
medium-high heat, place the filet in the sauté pan and sear until golden brown. Turn the filet over and
baste with 1/3rd of the chili-garlic oil.
2. Place in the a 400° oven and cook to 120° internal temperature, pull from the oven and let the fish
rest.
3. Place the roasted corn mashed in the upper center of the plate. Place the halibut propped up on the
middle to the front of the mashed. Ladle the relish diagonally across the back of the halibut. Allowing
some on the potatoes as well. Dollop the salsa around the plate, garnish with the lime slice and cilantro
sprig. Serve.

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