Halibut with Summer Vegetables

August 21, 2009 3:44:04 PM PDT
We're serving up halibut with summer vegetables. It's not from your typical restaurant.

Moe Issa owns Brooklyn Fare -- a grocery store with produce, pastries and prepared foods.

Chef Cesar Ramirez has cooked in some of the city's top restaurants.

While most grocery store kitchens are out of plain sight, Cesar's kitchen is visible from the street.

Four times a week, it's open to customers for meals and informal classes.

One of those dishes is halibut with summer vegetables. The recipe is below.

Visit Brooklyn Fare online at www.brooklynfare.com or by calling 718.243.0050.

Halibut with Summer Vegetables

Fish

1 5oz. Piece of Halibut
Canola oil
Sprinkle of Wondra Flour
Pinch of Salt
Pinch of Pepper

Corn Sauce

2 lb Fresh Corn Kernels
1 Tbsp Heavy Cream

Vegetables

2 Pieces Baby Zucchini, trimmed
2 Tbsp Yellow Corn, off the cob
5 Pieces Fava Beans
5 Pieces Sugar Snap Peas, trimmed and cut into inch pieces
3 Pieces Greek Giant Beans
5 Pieces French Green Beans, trimmed
½ Artichoke, hearts removed and trimmed
½ Shallot
5 Pea Pod
Water
Salt
Ice

Directions

  • Fill a medium-sized saucepan with water and bring to a boil; toss in enough salt so that the water tastes faintly salty
  • While water is boiling, fill a large bowl with water and ice
  • Blanch all vegetables in the boiling salted water until tender
  • Remove vegetables from the water and immediately place in the ice bath to cool; when cool, drain vegetables and set aside
  • Salt & pepper the piece of halibut; sprinkle Wondra Flour on only one side
  • Heat a sauté pan over medium-high heat. Add enough canola oil to just cover the bottom of the pan.
  • Sear fish floured-side down until just brown; take off heat and finish in the oven at 180' for 4-5 min
  • Meanwhile, heat another sauté pan
  • Sauté vegetables and shallots in a little canola oil for 3 minutes, then remove to serving plate
  • For the corn sauce, juice corn in juice processor and strain (can be done ahead of time); cook strained corn juice over medium-low heat until it starts to thicken; add heavy cream and stir to incorporate. Keep warm
  • Remove fish from oven and place on top of vegetables
  • Spoon corn sauce on top and serve immediately


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