From: Chef Jamie Lauren, Absinthe, San Francisco. Yield: 24 servings.
Yellow Tomato Basil Sauce:
2¼ lb. yellow onions, finely chopped
1 cup olive oil
7½ lb. yellow tomatoes, diced
12 sprigs basil
as needed, salt
Champagne Vinaigrette:
1½ cups olive oil
½ cup champagne vinegar
1 Tbsp. salt
12 lb. halibut fillet, skin-on
as needed, salt
as needed, olive oil
12 cups hydroponic watercress
6 cups fresh California strawberries, stemmed and quartered
3 cups feta cheese, crumbled
1½ cups fino verde basil leaves or julienned basil
as needed, chive blossoms
For Yellow Tomato Basil Sauce: In saucepan, sweat onions in oil until soft and translucent. Add tomatoes and basil; cook until tomatoes are completely soft. Discard basil; puree sauce in blender. Strain; season with salt. Yields 6 cups.
For champagne vinaigrette: Whisk together all ingredients. Yields 2 cups.
For each serving, to order: Season one 8-oz. portion halibut with salt; drizzle with a small amount of oil. Grill over gas or charcoal about 4 minutes on each side until cooked. Spoon ¼ cup yellow tomato basil sauce onto plate; place halibut on top. In bowl, toss ½ cup watercress, ¼ cup strawberries, 2 Tbsp. feta and 1 Tbsp. basil with 1 Tbsp. champagne vinaigrette. Mound watercress mixture on halibut. Garnish with picked chive blossoms.
PHOTO: California Strawberry Commission