Tomato Relish on Halibut
  • CourseMain Dishes
Ingredients
Tomato Relish
  • 1gallon salted water
  • 4 tomatoroma
  • 1gallon ice water
  • 1/2cup olive oil
  • 2 shallot
  • 1/2tsp brown sugar
  • 2 garlicroasted
  • 1tsp tomato paste
  • 1/2cup dry vermouth
  • 6oz tomato juice
  • 3tsp tarragonchopped
Mushroom Crust
  • 4tbsp olive oil
  • 8 shallotroughly chopped
  • 1/2cup white wine
  • 3cups dried oyster mushroomshydrated and roughly chopped
  • 2cups portobello mushroomcleaned, washed, and roughly chopped
  • 2cups dried shiitake mushroomshydrated and roughly chopped
  • 1/2cup garlicroasted (or 4 raw garlic cloves)
  • 1/4cup thyme
  • 1/4cup italian parsley
  • 1/4cup tarragon
  • 1/4cup chives
  • 1cup bread crumbspanko
  • salt and pepper
Halibut
  • 3/4cup olive oil
  • 4pieces halibut6 oz portions
  • 5tsp dijon mustard
  • 1/2cup chardonnay wine
  • 1/2cup butter
  • 6tsp lime juice
  • salt and pepper
  • 1lb baby spinach
Instructions
Tomato Relish
  1. Pre-heat oven to 250 degrees.
  2. In a medium-sized pot on high heat, bring the salted water to a boil.
  3. Cut out the cores from the tomatoes and cut a shallow X in the bottom of each tomato.
  4. Drop the tomatoes into the salted water for a few seconds to loosen the skin. Immediately remove tomatoes and place in ice water to cool.
  5. Peel the tomatoes and cut them into quarters through the stem. Cut away the inner pulp, seeds and any remaining ribs to leave a smooth tomato petal.
  6. Line a baking sheet with foil. Drizzle the foil with olive oil and place the tomatoes petals with the inside of the tomato facing down. Drizzle more oil over the top of the tomatoes and sprinkle with salt and pepper.
  7. Place in the oven for 1 ½ to 2 hours or until the tomatoes have partially dried but still have some juice. Allow to cool.
  8. Once they are cool, cut to a medium-sized dice. In a medium-sized sauté pan on a low heat, add 4 tablespoons of olive oil. Sauté the shallots for about 10 minutes and be sure not to burn them.
  9. Once the shallots are cooked, add the sugar, garlic and tomato paste. Mix in thoroughly and cook for 2 more minutes. Add the vermouth and tomato juice and diced tomatoes. Simmer for 1 minute. Remove from the heat and fold in the tarragon. Set aside.
Mushroom Crust
  1. In a large pot on medium heat, add the olive oil. Sauté the shallots for 5-7 minutes (do not brown). Add white wine and all the mushrooms. Continue to cook until all the wine has evaporated and mushrooms are cooked. Remove from heat and strain.
  2. Pulse in a food processor until the mixture is a coarse texture.
  3. Return to the pot. On medium heat, stir for 2 minutes while the mixture dries. Remove from heat and fold in garlic, thyme, parsley, tarragon and chives. Add the panko bread crumbs (a little at a time) and seasoning until the mushroom mix is firm enough to shape with a teaspoon (you may not need all of the bread crumbs).
Halibut
  1. In a large sauté pan, on medium heat, add 6 tablespoons of olive oil. Season the Halibut and sear on both sides. Remove from heat and place on baking sheet. Coat each portion of fish with 3/4 teaspoon of Dijon mustard then coat with the mushroom crust. Pour the wine, lemon juice and 1/4 cup olive oil around the fish on the baking sheet. Place in the oven for 8 to 10 minutes.
Assembly of the Dish
  1. In a large sauté pan on medium heat, add 3 tablespoons of olive oil. Once the oil is hot, add the spinach and sauté until it is wilted. Season with salt and pepper and keep warm. In a small sauté pan, gently warm the tomato relish, do not boil.
  2. Place the spinach in the center of the plate. Place the halibut on top and place the relish on top of the fish.