Herb Glazed East Coast Halibut

Serves 4

For the halibut:

  • 4 portions of halibut, 7 oz each
  • 1 TB chopped parsley
  • 1 TB  chopped chives
  • 1 TB chopped tarragon
  • 1/2 C vegetable or chicken broth
  • 3 TB unsalted butter
  • 3 T soybean or canola oil

Place the halibut portions on a couple of paper towels to remove any moisture. Season the fish with salt and pepper. Heat a non stick or heavy bottomed sautee pan until hot.
Add the oil, when oil shows first sign of smoke add the fish portions, smooth side (the side that was not against the skin when the fish was alive) down, make sure that there is at least ¾” between each piece of fish or you will not get the nice color.

Continue cooking the fish until it is an even golden brown, then turn the fish over, and carefully pour the oil out of the pan. Return the pan to the flame, add the vegetable stock and the butter. Bring to a boil. After about 2 minutes the fish will be cooked, remove it from the pan and transfer to a plate. Continue reducing the stock and butter until it becomes thick and shiny. Then swirl in the herbs and spoon this glaze over the fish.


For the succotash:

  • 1 cup Taylor pork roll, cut into small dice
  • 3 cups corn kernels
  • 2 cups fava beans (blanched)
  • 1 cup small diced sweet onion
  • 1 TB sherry vinegar
  • 2 TB soybean oil
  • 2 TB unsalted butter
  • 2 garlic cloves, shaved paper thin

In a saute pan, heat the half the soybean oil, then add onion and cook over medium heat until a deep caramelization occurs. Remove onions from pan, set aside. Rinse pan and return to heat.
Add remaining soybean oil and the pork roll, cook over medium heat, stirring frequently until pork roll is browned, remove pork roll from pan, adding it to the dish with the onions.
Add unsalted butter to pan and the garlic cloves. Cook until garlic starts to turn golden brown, then add corn. Stir frequently until corn is cooked, add fava beans, caramelized onions and pork roll back into the pan. Add sherry vinegar, season to taste with salt and pepper.

For the Tomato Coulis

  • 2 cups chopped heirloom tomatoes
  • ½ cup chopped shallots
  • ¼ cup chopped garlic
  • 8 basil leaves
  • 12 oregano leaves
  • 2 TB olive oil
  • 1 cup dry white wine

Heat olive oil, add shallots and garlic, cook until tender. Add the tomatoes and the wine. Cook over medium heat until almost all the liquid is gone. Add the basil and oregano, season with salt and pepper, transfer to blender and puree until smooth.


To plate, spoon the succotash onto the center of each plate and add the halibut atop the succotash. Drizzle the coulis around the fish and top with a spoonful of the herb glaze.