Ingredients:
1 tsp unsalted butter
2 Tbs EVOO
2 Tbs minced onion
2 Tbs minced garlic
1/2 c. small cauliflower florets
1 large yellow pepper diced and seeded
1/2 tsp salt
1/2 tsp thyme
1/2 tsp tarragon
12 oz. warm chicken broth [one small can]
1 lb. cooked portioned fish filet of sustainable Halibut or Pacific Cod
Serving Suggestion:
Winter/Fall - serve coulis plated with seasonal Otolith Pacific Cod on top and serve with a hearty seasonal accompaniment such as roasted beets with balsamic and olive oil dressing or sauteed Brussels sprouts with olive oil and bacon.
Spring/Summer - serve coulis plated with seasonal Otolith Halibut on top and serve with a salad of mixed coarsely chopped fresh vegetables and herbs, such as watercress, Boston bib, garlic, baby cucumber, carrots and chopped carrot tops, in a light lemon and olive oil dressing.
Mix:
First - combine onion, garlic, pepper, cauliflower, butter and EVOO in a warm heavy skillet and saute until tender and wilted, not brown.
Next - Pour contents of skillet and remaining ingredients into blender and blend until smooth, about 3-5 minutes. Do not strain. Serve under portioned fillets of seasonal fish. Yum!
Required Time: prep - 10 minutes; cook - 12 minutes
This recipe courtesy of Michael Desmond. Thanks so much! We loved the sample you made for us. We hope you will join us for Halibut Carpaccio Lesson Event coming in May to Otolith.
1 tsp unsalted butter
2 Tbs EVOO
2 Tbs minced onion
2 Tbs minced garlic
1/2 c. small cauliflower florets
1 large yellow pepper diced and seeded
1/2 tsp salt
1/2 tsp thyme
1/2 tsp tarragon
12 oz. warm chicken broth [one small can]
1 lb. cooked portioned fish filet of sustainable Halibut or Pacific Cod
Serving Suggestion:
Winter/Fall - serve coulis plated with seasonal Otolith Pacific Cod on top and serve with a hearty seasonal accompaniment such as roasted beets with balsamic and olive oil dressing or sauteed Brussels sprouts with olive oil and bacon.
Spring/Summer - serve coulis plated with seasonal Otolith Halibut on top and serve with a salad of mixed coarsely chopped fresh vegetables and herbs, such as watercress, Boston bib, garlic, baby cucumber, carrots and chopped carrot tops, in a light lemon and olive oil dressing.
Mix:
First - combine onion, garlic, pepper, cauliflower, butter and EVOO in a warm heavy skillet and saute until tender and wilted, not brown.
Next - Pour contents of skillet and remaining ingredients into blender and blend until smooth, about 3-5 minutes. Do not strain. Serve under portioned fillets of seasonal fish. Yum!
Required Time: prep - 10 minutes; cook - 12 minutes
This recipe courtesy of Michael Desmond. Thanks so much! We loved the sample you made for us. We hope you will join us for Halibut Carpaccio Lesson Event coming in May to Otolith.
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