Halibut and Mussels with G Restaurant: DelmarvaLife Live Recipes – March 29, 2018
We’re getting a taste of spring outside and in the DelmarvaLife kitchen today.
Chef Ross Thompson with G Restaurant in Rehoboth Beach, Del. joins us in the kitchen to make halibut and mussels. We’re also learning about G and how much success they’ve had in their first year of business. G opens for the season on April 5.
If you are interested in their upcoming murder mystery dinner, and the many other events they have going on at the restaurant, call and make a reservation. Check out G on Facebook as well!
Halibut- Spiced Halibut, Fresh Sweet Corn Puree, & Pan Roasted Asparagus with Fresh Lemon & Garlic. Garnished with Beetroot Puree
- 1 (8 ounce) Halibut Steak
- To Taste Garam Masala
- To Taste Salt & Pepper
- 1 cup Sweet Corn (Fresh-if in season)
- 1/2 White onion (diced)
- 2 oz. White wine
- 4 oz. Vegetable stock
- 5 pieces Asparagus (trimmed)
- 1 Lemon (Zest and Juice)
- 2 ounces Garlic (minced)
- 2 Freshly cooked beets (fully cooked)
- Olive oil
- 1 large sprig of Thyme
- Season halibut with spices until fish is completely season-let sit.
- Frozen or fresh sweet corn-sautee with garlic and onion. De-glaze with white wine.
- Add stock and simmer until corn is well cooked. Put corn mixture in blender and blend until “smooth”.
- Zest lemon and toss with the trimmed asparagus. Add a splash of olive oil and a pinch of salt & pepper.
- Place the fully cooked beets in the blender with a splash of water and a pinch of salt & pepper. Blend until smooth consistency. Place in squeeze bottle.
- Place a sautee pan on the burner at high heat, add olive oil. Once the oil is shimmering, add halibut steak. You should hear a very loud sizzle.
- Flip the fish, add thyme to the sautee pan and spoon oil over the fish. Once fish is desired temperature, take out and let rest on a paper towel and a plate.
- Add asparagus to the sautee pan and sautee for 2 minutes. Add lemon juice. Take out of sautee pan and turn off heat.
- Plate the dish and garnish with beet puree.
Mussels -Steamed with Shallot, Garlic, Parsley, Thyme, Chervil, White Wine & Pernod
- 2 large handfuls of Mussels
- Olive oil
- 1/2 Shallot (diced)
- 1 oz. Garlic (minced)
- 1 pinch of Parsley (chopped)
- 1 pinch of Thyme leaves (fresh)
- 1 pinch of Chervil (chopped)
- 1 splash of White Wine
- 1 splash of Pernod
- Place a large sautee pan on high heat. Put in olive oil and once hot, add shallots and mussels. Give the pan a generous shake to move the mussels around.
- Add white wine, pernod and garlic. Place another sautee pan on top to steam the mussels open.
- Once mussels are all open, take off the top pan and add fresh herbs. Let the liquid reduce, taste and serve.