Hazelnut-Crusted Halibut with Artichokes and Papaya

Hazelnut-Crusted Halibut with Artichokes and Papaya

From: Chef Gary Robins, The Biltmore Room, NYC. Yield: 4 servings.

1 Hawaiian papaya, peeled and seeded
3 Tbsp. sugar
1/8 tsp. dried habanero powder (optional)
3 Tbsp. lime juice
7 mint leaves, chopped
6 baby artichokes
3 sunchokes, peeled
1 large leek
6 Tbsp. olive oil
1/2 cup dry white wine
4 Tbsp. butter

Register to view the full article

Register to view this article