Ingredients
- Cioppino Sauce
- Olive oil 1 oz.
- Onion, 1/4 dice Onion, 1/4 dice 8 oz.
- Shallots, 1/4 dice Shallots, 1/4 dice 2 oz.
- Sea salt 1 Tbsp.
- Garlic, fresh, minced 1 oz.
- Red pepper flakes, crushed 1 tsp.
- Tomato paste 4 oz.
- Tomatoes, diced, in juice 7 cups
- Dry white wine 2 cups
- Fish stock 4 cups
- Bay leaves 2 ea.
- Kosher salt and black pepper, to taste
- Wild Alaska Halibut
- Alaska Halibut fillets, 4-5 oz. ea. 3-4 lbs.
- Kosher salt and black pepper, to taste
- Olive oil 12 oz.
- Shaved Fennel-Herb Salad
- Fennel, shaved 6 cups
- Cherry tomatoes, halved 3 cups
- Parsley leaves, fresh 1 cup
- Lemon zest 4 oz.
- Kosher salt and black pepper, to taste
- White wine vinegar to taste
- Assembly:
- Sourdough crostini, 1/2 slices, brushed with olive oil 12 ea.
- Chives, finely chopped 1/4 cup
- Lemon zest 1/4 cup
Servings:
Units:
Instructions
- A fun fork and knife sandwich version of San Franciscos Italian favorite made from the catch of the day. Featuring wild Alaska Halibut,
- topped with a fresh tomato sauce on a sourdough crostini.
- Cioppino Sauce: Heat oil in large pot over medium heat. Add onion, shallots and salt; cook until translucent. Add garlic, red pepper
- flakes; cook 5 minutes. Stir in the tomato paste, tomatoes with juice, wine, fish stock and bay leaves. Cover and simmer about 60 minutes.
- Add salt and pepper to taste.
- Alaska Halibut: Season halibut fillets with salt and pepper; set aside. Heat large skillet over medium high heat, add olive oil and
- continue heating until olive oil is hot. Place fillets in skillet and saut for 5-6 minutes. Turn over fillets; continue cooking for 4
- minutes, or until opaque throughout. Saut fillets in batches or to order.
- Shaved Fennel-Herb Salad: Combine all ingredients, toss and refrigerate.
- Assembly: Toast crostini slices on grill or in oven. Place crostini on plate, spoon 1 Tbsp. of Cioppino Sauce on crostini, place halibut on
- top of sauce, ladle 1/4 cup sauce over halibut, garnish with fennel salad, chopped chives and lemon zest.
- ALTERNATIVE MENU IDEAS
- PASTA
- Toss cut pieces of cooked halibut and cooked spaghetti with extra virgin olive oil, sauted garlic and Parmesan cheese. Top with Cioppino
- Sauce. Garnish with parsley and red pepper flakes.
- APPETIZER/SOUP
- Double the broth quantity and add cut pieces of grilled halibut to make an appetizer portion cup of soup.
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