Recipe from the Thermador Taste of America Cookbook
Alaskan halibut is world-renowned and prized by connoisseurs everywhere, so it’s not surprising that John, a onetime chef, would take advantage of its sweet flesh in this clever spread. Serve it with bread, crackers, tortilla chips, or with raw or blanched vegetables.
John St. Martin
Makes about 2½ cups
2 tablespoons olive oil
1 sweet onion (such as Maui or Vidalia), minced
2 garlic cloves, minced
Salt and freshly ground black pepper
1 8-ounce halibut fillet, cut into
½ cup mayonnaise
¼ cup fresh breadcrumbs made from white bread
½ cup sour cream
1 serrano chile, minced
1 tablespoon minced fresh cilantro
Fresh cilantro sprigs
Preheat oven to 400°F. Heat oil in heavy medium
ovenproof skillet over medium-high heat. Add onion
and garlic and sauté until tender and golden, about
8 minutes. Season with salt and pepper. Arrange
halibut slices in single layer atop onion mixture.
Season with salt and pepper. Spread mayonnaise
atop halibut, then sprinkle with breadcrumbs.
Bake until fish is cooked through, about 10 minutes.
Transfer mixture to serving bowl. Cool, then
refrigerate until chilled. Using fork, stir sour cream,
serrano chile, and minced cilantro into halibut mixture,
making sure to break up fish. Season with salt and pepper.
Garnish with cilantro sprigs. (Can be prepared 1 day ahead.
Cover and refrigerate.)
Serve with white wine, such as Chardonnay.