• Poseidon Del Mar

Enjoy Fall Favorites at Home | Halibut Tapenade

Halibut Ingredients: - 12oz Fresh Alaskan Halibut Fillet (cut into two 6oz. fillets) - 4 Fire roasted Red Bell Peppers ( reserve 3 tablespoons for tapenade)*** - 1 Tablespoon Minced Garlic - 1 Tablespoon Minced Shallot - 1 Each Bay Leaf - 2 Tablespoons Olive Oil - 4 Tablespoons White Wine - Salt & White pepper (as needed)

For the Tapenade: 1/2 Cup Kalamata Olives (chopped course) 1/2  Cup Green Olives (chopped course) 3 Tablespoons Diced  Fire roasted Red Bell Peppers (from above) 2-3 Tablespoons Extra Virgin Olive Oil (as needed) 2-3 Tablespoons Balsamic Vinegar (as needed)

Ingredients: 1.  Over an open flame (BBQ or stove top), roast the red peppers until skin blisters and turns black on all sides. 2.  Preheat oven to 350 degrees. 3.  Remove peppers from heat and place into a ziplock bag and seal for 10 minutes to “steam” peppers. 4.  Remove from bag. Peel skin from peppers under running water and remove seeds. 5.  In a blender, puree red peppers until smooth. 6.  In a medium saucepan over medium-high heat, place olive oil, shallots, bay leaf and garlic; cook for 2-3 minutes. 7.  Add the white wine, then the red peppers and cook for 15-20 minutes. 8.  In a separate bowl, make the tapenade by mixing all ingredients together. 9.  Season the halibut fillets with salt & pepper and set aside. If halibut is unavailable, white seabass will work well. 10. Place Halibut on a greased cookie sheet and bake until desired doneness (about 8-12 minutes). 11. Serve the halibut on top of sautéed spinach and garlic mashed potatoes. 12. Sauce the plate with the red pepper puree and place 2 tablespoons of the tapenade on top of the fish. Serve the fish and red pepper sauce hot

and the tapenade cool or at room temperature.

***Fire roasted red peppers can be purchased at most supermarkets, saving valuable time


Download Recipe | Click Here for PDF 

#recipe #chefspecial #Tapenade


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