INGREDIENTS

• 2 halibut fillets
• 2 russet potatoes
• Salt & pepper; to taste
• 1 Tbs. butter
• 1 Tbs. olive oil

White Wine Garlic Sauce:

• 2 Tbs. butter
• 2 garlic cloves; minced
• ¼ cup white wine
• ¼ cup chicken stock
• 1 Tbs. parsley

INSTRUCTIONS

Slice the potatoes super thin on a mandolin and soak them in cold water for about 10–15 minutes. Drain the water and pat the potatoes dry. Season the halibut with salt and pepper and rub them with some olive oil. Layer the potatoes on the fish. Heat a frying pan on high with the butter and the olive oil. Add the fish with the potato side down. Let it cook on medium-high heat for about 4–5 minutes. Flip and cook for another 3–4 minutes. Remove the fish and set aside.

Add the remaining butter and garlic cloves to the pan and sauté for 1 minute. Add the wine, reduce for about 5 minutes, add the chicken stock and let the sauce reduce to half the amount and drizzle over fish.

INGREDIENTS

• 2, 1-inch halibut fillets
• Salt & pepper; to taste
• 1 tspn. melted butter or olive oil
• Lime slices; for serving

• 1 tspn. butter or olive oil
• 1 large garlic clove; minced
• ½ small onion; chopped
• 1 small zucchini; chopped
• ½ red bell pepper; chopped
• 3 mushrooms; chopped
• 1 ear of sweet corn; cut off the cob
• Salt & pepper; to taste
• 1 pinch of smoked paprika
• 2 tspn. fresh lime juice

INSTRUCTIONS

Preheat oven to 425°F. Place each fillet on the center of a piece of parchment paper, drizzle with butter/oil and season with salt and pepper. Gather all 4 ends of the paper and fold over once to crimp to make a loose packet or a tent. In a small baking pan (8″ x 8″), place 2 packets of fish and bake for 15 minutes or until the fish is cooked through and flakes easily. When the fish has about 10 minutes left to cook, preheat a medium skillet over medium heat. Add butter/oil and let melt. Add onions and garlic and sauté for 1 minute or until onion starts to become translucent. Add zucchini, bell pepper and mushrooms and sauté for another 2–3 minutes minutes, stirring occasionally. Add corn kernels, smoked paprika, salt and pepper. Stir and sauté for another 2 minutes until corn is cooked but still crisp. Remove from heat and drizzle with lime juice for freshness. When fish is cooked through, remove from oven and discard skin before serving. Serve fish over a bed of the summer sauté, drizzle with extra lime juice and more salt and pepper to taste.

INGREDIENTS

• 2 Tbs. olive oil
• 1 Tbs. smoked paprika
• 4-5 sprigs of fresh thyme
• 2 tspn. garlic powder
• 1 tspn. kosher salt
• 1 tspn. black pepper
• 4, 6 oz. halibut fillets

• 1⁄2 cup pecans
• 2/3 cup sugar
• 1/3 cup water
• Pinch of coarse salt
• 1 Tbs. unsalted butter; room temp.
• 1 Tbs. whiskey

INSTRUCTIONS

Preheat the oven to 375 ̊F. Toast the pecans in a small saucepan over medium heat, stirring occasionally, until golden and fragrant, about 3-4 minutes. Coarsely chop the pecans, transfer to a plate and set aside. Return the pan to medium heat. Combine the sugar and water, bring to a simmer, lower the heat and cook until reduced by about half, about 5 minutes. Stir in the toasted pecans and salt, and cook 1-2 minutes more. Remove from the heat and whisk in the butter and whiskey until smooth. Use immediately. The sauce will thicken upon standing, but can be rewarmed over low heat.

To prepare the fish, combine the oil, paprika, garlic powder, salt and pepper in a bowl and whisk to blend. Pat the mixture over both sides of the fish. Lay the sprigs of thyme across the top of the fish. Wrap the halibut in parchment paper and place on a cookie sheet. Bake for 15-20 minutes depending on the thickness of the fillet. Serve over rice and top with the warm praline sauce.