Brian Wubbena
Director of culinary operations
Truluck's Seafood,
Steak & Crab House
858/453-2583 www.trulucks.com
Grilled Halibut With Summer Vegetables, Asparagus Bisque and Lobster Vinaigrette
Truluck’s Seafood, Steak & Crabhouse has created the perfect recipe for a spring lunch or dinner. It features grilled halibut and summer vegetables.
Serves 8
Lobster Vinaigrette
1 hard-cooked egg yolk
1 teaspoon Dijon mustard
2 tablespoons sherry vinegar
Pinch of ground white pepper
1 teaspoon minced shallots
1 lobster tail, cooked and chopped into pieces
Pinch of sea salt
2 tablespoons olive oil
Combine all ingredients except oil in blender. Run blender for 15 seconds.
While blender is running, add oil in a slow steady stream to emulsify. Taste and adjust seasoning as necessary.
Asparagus Bisque
1/2 cup olive oil
1/2 cup yellow onion, peeled and diced
1/2 cup sliced shallots
3 cups asparagus stalks, chopped or sliced
1 tablespoon sea salt
1 teaspoon white pepper, ground
1/2 cup fresh tarragon leaves
4 cups low-sodium chicken stock
2 cups spinach, cut into thin strips
1/2 cup cooked jasmine rice
Heat oil in a saucepan over medium heat. Add onions and shallots and cook until tender without browning.
Add the asparagus and salt and pepper. Cook for 3-4 minutes. Add the tarragon and cook for 1 minute more.
Add the chicken stock and simmer on low heat until all vegetables are very soft, about 15-20 minutes.
Add the spinach and rice. Cook for 30-45 seconds.
Puree bisque in batches in a blender. Pass the mixture through a chinoise or other sieve with a very fine mesh. Adjust seasoning to taste.
Summer Vegetables
1/3 pound carrots, peeled
1/3 pound zucchini, seeded
1/4 pound yellow squash, seeded
1/6 pound green beans
1/2 cup canned hearts of palm
1/2 cup royal trumpet, oyster or shitake mushrooms
Olive oil for sautéing
1 tablespoon finely chopped chives
1 teaspoon finely chopped fresh thyme
1/2 teaspoon finely chopped fresh parsley
1/2 teaspoon garlic, minced
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
Cut carrots, zucchini, yellow squash, hearts of palm and mushrooms into batonettes 1 1/2-inches long, 1/4-inch wide and 1/2-inch thick. Cut green beans into 1 1/2-inch-long pieces.
Shortly before serving, sauté vegetables in pan with olive oil, starting with the carrots, then adding the green beans, followed by the squash and then the mushrooms. Add the hearts of palm last. Cook until vegetables are al dente. Season with salt and pepper.
Just before serving, toss with chives, thyme, parsley, garlic and orange and lemon zests. Keep warm while halibut is cooking.
Grilled Halibut
8 6- to 7-ounce pieces of fresh halibut
Salt and pepper
Canola oil
Heat grill until hot. Using a paper towel, rub grill grates with canola oil.
Season both sides of halibut with salt and pepper.
Gently place on grill and cook for 2-3 minutes. Using a flexible spatula, lift fish and turn 90 degrees. Cook for another 2-3 minutes.
Turn fish so uncooked side is on the grill. Cook 2-3 minutes. Then rotate 90 degrees. Cook another 2-3 minutes until done. Halibut cooks quickly; be careful to avoid overcooking.
To Finish
1. Place sautéed vegetables in the center of a warm pasta bowl. Ladle 1/4 to 1/3 cup asparagus bisque around the vegetables.
2. Place a piece of the grilled halibut on top of the vegetables.
3. Spoon a thin line of lobster vinaigrette around and on top of the halibut.
Grilled Halibut With Summer Vegetables, Asparagus Bisque and Lobster Vinaigrette
