 | | | Wild Halibut Photo Susie Iventosch
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INGREDIENTS
 3 pounds fresh, wild halibut filet (1/2 pound per person)
1 tablespoon olive oil
Salt and pepper, to taste
DIRECTIONS
Preheat oven to 400F. On a griddle, or a large oven-proof nonstick saute pan, heat oil over medium-high heat. Season the halibut with salt and pepper and put the filets, skin side down, in pan or on griddle. Saute for approximately one minute then flip to other side and cook for another 1-2 minutes. Remove pan/griddle from stove and place in oven. Roast for approximately 4-6 minutes, depending upon filet thickness, until fish is cooked to desired doneness.
To Assemble Dish
Pour approximately 1/4 cup of red pepper puree on plate and spoon roughly 1/2 cup risotto over the top. Place halibut filet on top and lay Parmesan crisp on top. Finally, drizzle a little extra red pepper puree over the top and serve at once!
Roasted Red Pepper Butter
INGREDIENTS
3 large red bell peppers, stem
removed, seeded and cut in half
1 tablespoons fresh squeezed lemon juice
4-5 tablespoonsbutter, at room
temperature and cut into small pieces
DIRECTIONS
Place red pepper halves in a baking dish lined with parchment paper, and roast at 450 degrees for approximately 20 minutes, or until skins are beginning to char and separate from the meat of the pepper.
Remove from oven and cool peppers in a sealed paper bag. Remove skins and place peppers in a food processor fitted with a metal blade. Pulse until peppers are finely mashed into a puree. Add lemon juice and butter and process until butter is integrated. (You may still see lots of little specks of butter, but don't worry, when you heat the sauce it will integrate completely.) Store sauce in a covered container or sauce pan until ready to serve.
When ready to serve, warm over low heat just until butter is no longer visible and sauce is hot.
Cracked Black Pepper-Parmesan Crisps
INGREDIENTS
11/2 cups fresh grated Parmesan cheese
1 teaspoon freshly cracked black pepper (or more ... as you like)
DIRECTIONS
In a bowl, mix pepper and cheese. Turn out onto a parchment-lined baking sheet. Shape into a rectangle about 6 x 8 inches or so. Bake at 400F for about 3-5 minutes, or until bubbly and just slightly beginning to brown. (Watch it closely so as not to burn.) Remove from oven and cool completely on parchment. When cool, break into 2x3 inch (approximately) rectangles. Set aside.
Saffron Risotto
INGREDIENTS
31/2 to 4 cups chicken stock, warmed
to a simmer
1 cup white wine
2 tablespoons olive oil
1/2 red onion, finely chopped
11/2 cups Arborio rice
1/4 teaspoon salt
Large pinch of saffron
3/4 cup Parmesan cheese, freshly
grated (part for risotto and part for
passing at the table)
DIRECTIONS
In a large pot or pan, heat oil and add onion. Cook until onion is translucent, about 3 minutes over medium heat. Add rice and salt to onion and saute until rice is becoming translucent, 2-3 minutes. Add wine and saffron and bring to a simmer, stirring often, until wine is almost absorbed. Then add broth, 1/2 cup at a time, stirring often, but not constantly, until liquid is nearly absorbed. Continue with this process, until all of the broth has been used, or risotto is al dente. Stir in Parmesan and cover and let sit for just a minute or two.
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Lamorinda Weekly, Moraga CA