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Halibut Crudo with Piquillo Pepper and Grilled Lemon

This recipe hails from one of our favorite Chefs - Mike Selvera from Seaside Metal Oyster Bar in Guerneville, CA, also of Bar Crudo in San Francisco. Seaside Metal has been showcasing our Pinot Gris by the glass, which by no coincidence perfectly pairs with easily half of their menu. This recipe is particularly a lovely pairing.

1 lemon, plus juice of 1/2 lemon
1/2 cup olive oil
Grated zest of 1 orange
1/2 cup diced plum tomato
1/2 cup finely diced piquillo peppers (or roasted red pepper)
2 tablespoons basil
2 tablespoons chives
1 tablespoon mint
Sea salt
C
racked black pepper
1 pound sushi grade halibut

Set grill pan or cast iron skillet over medium high heat until very hot. Cut the lemon into 1 inch slices. Pour the olive oil into a shallow bowl, and dip the lemon slices in it to coat both sides. Cook the lemon slices in the hot pan for about 30 seconds or until lightly charred on both sides. Remove and set aside.

In a bowl, mix the lemon juice, orange zest, tomato, peppers, basil, chives and mint. Season to taste with salt and pepper. Slice the halibut into 1/2 inch slices and arrange on four plates. Spoon the tomato pepper mixture over the halibut. Garnish each plate with a charred lemon slice.