Anthony's Restaurant: Alaska Halibut Recipe

ALASKA HALIBUT
CHARGRILLED WITH CITRUS BUTTER AND RHUBARB COULIS
Serves 4

Ingredients:
2 lb.  Fresh Halibut Fillet
1 tsp.  Kosher Salt
          Citrus Marinade- see below
2 oz.  Citrus Butter- see below
          Rhubarb Coulis- see below
½ each Orange- cut into 1/2” segments
2 tsp.  Chopped Chives

Procedures:
Marinate halibut for 5 minutes. Remove from marinade and chargrill until approximately 60% done, turn and cook to 138-140°.  Remove from grill and place soft citrus butter over top, cover and let sit for 5 minutes, (temperature should reach 145°).

Pool rhubarb sauce on serving dish and place halibut in sauce. Top with orange segments and chopped chives.

RHUBARB COULIS

½ lb.  Rhubarb
1 oz.  Unsalted Butter
1 ½ cups Red Wine
½ cup  Sugar
To taste Kosher Salt
Pinch  Black Pepper

Procedures:
Place rhubarb, butter, sugar and wine in non-reactive saucepan.  Bring to a boil and reduce down to 1 ½ cups, approximately 8-10 minutes.  Puree with a hand blender and season with salt and pepper.  Serve at room temperature.

Sauce can be made ahead and stored in refrigerator for up to 4 days.

CITRUS MARINADE

¼ cup  Olive Oil
1 tsp.  Shallots
¼ tsp.  Mustard
¼ tsp.  Sugar
2 tsp.  Lemon Juice
½ tsp.  Lemon Zest
½ tsp.  Kosher Salt

Procedures:
Chop shallots and mix well with ingredients.

CITRUS BUTTER

¼ lb.  Salted Butter
1 Tbsp. Orange Juice Concentrate
1 tsp.  Lemon Zest
½ tsp.  Lime Zest
1 tsp.  Shallots

Procedures:
Fine dice shallots and blend with remaining ingredients.

Butter can be made ahead and stored in refrigerator for up to 4 days or frozen. Bring to room temp for use.