Seattle - October 30, 2007

No Ifs, Ands, or Halibuts

Matt Costello’s Halibut Recipe

Sign #27 you’re in a culinary rut: Lately, the only chef in your kitchen goes by the name Trader Jacques. But you’re in the mood to impress yourself (and your friends).

To help rekindle the inspiration, try this Pacific Northwest recipe from Matt Costello of Whidbey Island’s Inn at Langley.

Halibut with Split Peas and Bacon
(in mussel broth with spinach)

Ingredients:
4 wild halibut fillets (4-5 oz. each)
2 c. cooked split peas (al dente and rinsed)
¼ c. cooked bacon, diced
1 shallot, sliced
4 c. fresh spinach
2 lbs. Penn Cove mussels
2 lemons
4 tbsp. creme fraiche
½ lb. butter
¼ bottle fruity white wine

1. Rinse fish, pat dry, and season with salt and pepper.

2. In a large, ovenproof saute pan, sear halibut on one side (5-7 minutes), flip, and place in a 325° oven.

3. Roast 5-7 minutes or until opaque. Set halibut aside in a warm place.

4. Heat peas in a saucepan with butter and juice of one lemon.

5. In a third pan, saute shallot with cooked bacon until shallot is clear.

6. Add mussels and deglaze pan with wine. Steam mussels until just open (about 10 minutes).

7. Pour mussel broth into a shallow pan and keep mussels warm on the stove.

8. Whisk butter with mussel broth until it forms tablespoon-size knobs. Season with juice of one lemon.

9. Saute spinach with a bit of whisked butter and more minced shallot. Season with salt, pepper, and lemon.

10. Divide warm peas among four serving bowls and place the halibut on top. Top with spinach and a dollop of creme fraiche.

11. Pile three mussels on top of halibut and tuck a few more around the sides. Pour broth around the dish and garnish with herbs and a drizzle of olive oil.

Top that, Trader José.

Too tired to cook? Leave it to The Inn at Langley, 400 First Street, Whidbey Island (360-221-3033 or innatlangley.com).