Chef Recipes

GRILLED HALIBUT WITH ROAST TOMATO VINAIGRETTE

By Chef Willis Getchell
Scottsdale Culinary Institute

Serves 6

ROAST TOMATO VINAIGRETTE
1 ½ cups grape tomatoes, ½’Ed
½ cup +1 Tbs. Grape seed oil or Canola oil
3 cloves garlic, crushed
1 Shallot, course chopped
2 Tbs. Sherry wine Vinegar
¼ cup Extra Virgin Olive oil
Salt
Fresh ground black pepper
1 Tbs. Chives, chopped
1 Tbs. Parsley, minced

HALIBUT
6—6 oz. Halibut, fillets
Salt
Black pepper
Olive oil

1. Pre heat oven to 375 degrees.
2. In a shallow rimmed pan, toss tomatoes with shallots and garlic and 1 Tbs. of oil. Roast until skins pucker and start to color; 15-20 minutes. Let cool.
3. Transfer tomatoes, shallot and garlic to a bowl, add vinegar. Puree with immersion blender or in a blender.
4. Slowly add remaining oils in thin steady stream, until smooth.
5. Add Salt, fresh ground black pepper and herbs. [makes 2 cups]

For the Halibut
1. Brush halibut fillets with oil; season with salt and pepper.
2. On a pre heated grill, cook fish fillets until done.

Serve with Roasted Potatoes. [Recipe follows]

ROASTED POTATOES

14 SMALL TO MEDIUM Red potatoes or Yukon Gold potatoes
8-10 cloves Garlic.
3-4 sprigs fresh Thyme
½ tsp kosher or sea salt
½ tsp fresh ground black pepper
2 Tbs. Olive oil

1. Preheat oven to 400 degrees.
2. Quarter the potatoes or cut into ½” slices.
3. Combine all ingredients, toss well to coat. Spread in a single layer on baking pan; roast, stirring once or twice until golden brown, about 45-55 minutes.

Chef Willis Getchell, CEC-2007