New Mexican Chili-Dusted Wild Pacific Halibut With Sweet Potato Puree and Pecan Vinaigrette

Submitted by Brad Yearwood, Executive Chef , Cobblestone Creek Country Club, Victor, NY

by C&RB Staff (editor@clubandresortbusiness.com)
September 2006
 

Sweet Potato Puree:
• Wash the sweet potato and towel dry.
• Bake at 400 degrees until easily pierced through the center. Remove from the oven and cool slightly.
• Peel and puree potato till smooth with butter, salt and pepper and a touch of extra virgin olive oil.

Pecan Vinaigrette:
• Place the pecans on a baking sheet and sprinkle with granulated sugar.
• Toast for 6-8 minutes at 350 degrees; remove form oven and cool.
• Using a whisk, whip the vinegar and slowly drizzle the three oils into a bowl.
• Add in the green onions, pecans, and finish seasoning with salt and pepper.

New Mexican Chili-dusted Wild Pacific Halibut:
• Roast the whole New Mexican chili peppers in a 350-degrees convection oven for 2-3 minutes; let it dry and de-seed chili.
• Crush the chilis in a blender and puree them until you achieve a dust consistency.
• Pour the dust into a bowl and add sugar, salt and pepper.
• Dip halibut into the chili mixture.
• Sear in a slightly oiled non-stick pan for one minute.
• Add a teaspoon of butter to the pan and turn over. Sear the other side for one minute, coating the fish with the butter in the pan.
• Finish cooking in a 350-degreee oven for 8-10 minutes or until firm.

Apple Balsamic Glaze:
• Combine apple cider, balsamic vinegar, cracked black peppercorns and grated orange zest in a 3-quart heavy saucepan.
• Simmer over moderate heat, stirring occasionally, until thickened and reduced to about 1 1/4 cups (about 20 minutes).
• Using a spoon, dip it in to see if it coats the back of the spoon. Remember that when the glaze cools it will thicken up slightly more.

Plating:
• Place a dollop of sweet potato puree in the center of the plate.
• Place the halibut over the sweet potatoes.
• Toss the frisee with fine-diced red and yellow peppers and pecan vinaigrette.
• Place on top of the halibut and drizzle the plate with an apple-balsamic glaze reduction and the pecan vinaigrette.