Chef Richard Chen's Crusted Halibut with Sauteed Cabbage Sausage & Tomato Coulis

Crusted Halibut

2 (8oz) Atlantic halibut
2 oz. panko
1 T mixture of chopped cilantro, rosemary, basil
1 oz. sliced butter
Pinch salt & pepper

Sauteed Cabbage Sausage

1 T salad oil
3 oz. shredded Cabbage
2 oz. sliced Sausage
1 oz. julienne Carrot

Tomato Coulis
5 tomato in season, med dice
2 cloves of sliced garlic
2 oz. sliced shallot or sweet onion
2 oz. Sake or rice cooking wine
1 T salad oil
1 oz. olive oil

1. Heat a sauté pan, med heat, add oil, seared the seasoned halibut, until lightly golden.  Remove from the heat add chopped herbs, dust the panko on top of herbs. Then add two thin sliced butter on the panko.  Bake in over 400 degree cook approximately 6-8 minutes in oven. 
2. Heat a med sauce pot, med heat, add oil, garlic, shallot, cook 45 seconds, de-glaze with sake. Burn off the alcohol then add tomato, simmer for at least 30 minutes. Season with salt & pepper.
3. Heat a sauté pan med heat add slightly oil or ½ teasponn, add sausage tossed for a minute, add cabbage, carrot, salt and pepper.

Note: Sausage optional for plating. Place 2 tablespoons of tomato coulis on the middle of the plate, then cabbage. Lastly, top with the halibut on cabbage.
Drizzle with olive oil on the fish and slightly around the plate.

Kushi Yama

3319 W I-40
(806) 358-2900

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