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Grilled Halibut with Yellow Tomato Basil Sauce, Watercress, Feta and Strawberries

Grilled Halibut with Yellow Tomato Basil Sauce, Watercress, Feta and Strawberries

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

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