ALASKAN HALIBUT WITH SPICY SLAW, BROWN BUTTER FAVA BEANS, GREEN GARLIC PURÉE

ALASKAN HALIBUT WITH SPICY SLAW, BROWN BUTTER FAVA BEANS, GREEN GARLIC PURÉE

Servings

6

Ferrari-Carano Viognier

Ferrari-Carano Viognier

Sonoma County
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Summertime calls for some light and fresh recipes, and we just so happen to have just that! This Alaskan Halibut with bright and luscious flavors of spice, brown butter, and garlic will please any crowd. Enjoy with your favorite glass of Ferrari-Carano white wine!

Ingredients

FOR THE HALIBUT

  • 3 pounds Alaskan Halibut Filet, skin & bones removed
  • 3 cups Spicy Slaw
  • 1 cup Green Garlic Purée
  • 1 tbsp olive oil
  • 2 cups Brown Butter Fava Beans

FOR THE SPICY SLAW

  • 1 each jalapeno, seeds removed, minced
  • 1 each Red Fresno Chili, julienne
  • 8 oz celery root, peeled, julienne
  • 2 tbsp lemon juice, fresh squeezed
  • 1 each garlic clove, peeled
  • 1 tbsp Italian parsley, chopped
  • 1 each yellow bell pepper, julienne
  • 1 each mango, peeled, julienne
  • 1 each Honey Crisp Apple, julienne
  • 1 tsp Dijon mustard
  • 1 tbsp thyme, chopped
  • 1/3 cup olive oil
  • Salt and black pepper to taste

FOR THE BROWN BUTTER FAVA BEANS

  • 1 pound fava beans
  • 2 tsp fresh oregano, chopped
  • 2 tbsp butter, unsalted
  • 1 tsp garlic, minced
  • Salt and pepper to taste

FOR THE GREEN GARLIC

  • 1 pound fava beans
  • 2 tsp fresh oregano, chopped
  • 2 tbsp butter, unsalted
  • 1 tsp garlic, minced
  • Salt and pepper to taste

Directions

FOR THE HALIBUT

Set oven to 325 degrees. Season the filet with Kosher salt and freshly ground black pepper.

In a sauté pan, add olive oil and sear both sides of the halibut. Place the seared halibut on a greased sheet tray and place in the oven, roast until just opaque, about 10 minutes.

FOR THE SPICY SLAW

Combine jalapeno, bell pepper, Fresno chili, mango, celery root, and Honey Crisp apple in a bowl.

In a blender, add the lemon juice, Dijon, garlic clove, thyme, and parsley and purée. Slowly add the olive oil until incorporated.

Add the lemon vinaigrette as needed to the slaw. Adjust seasoning with salt and pepper

FOR THE BROWN BUTTER FAVA BEANS

Shell the fava bean pods to reveal the individual beans. Add the individual fava beans to a pot of salted boiling water for 3 minutes. Strain the beans and place into an ice water bath to cool them down.

When cool peel the individual beans, tear away outer lay squeezing out the inner bean. In a sauté pan on medium high heat, melt the butter, add shelled fava beans.

Cook for 2 minutes, add the garlic. Continue to cook until butter begins to brown 1 – 2 minutes. Remove from pan and add fresh oregano and season with Kosher salt and freshly ground pepper to taste.

FOR THE GREEN GARLIC

Cut the green garlic in ¼-inch strips, separate the white strips from the green.

In a pot of salted boiling water, place the white part and boil for 2 minutes, then add the green for an additional minute.

Strain the garlic and place into an ice water bath to cool them down.

Squeeze out all the liquid from the blanched garlic. In a Vitamix blender, add half of the garlic and the olive oil, purée and then add the other half. Purée until a smooth paste is formed. Adjust consistency with olive oil if necessary. Push mixture through a wire sieve.