West End Tavern
Traverse City, Michigan
Pan Seared Alaskan Halibut
6-7 Oz. Fresh Alaskan Halibut
1 Cup Arborio Rice
5 Asparagus Spears
4 Grape Tomatoes, gourmet
1 Oz. Prosciutto, cooked and diced
2 Basil Leaves, fried (frying optional)
Prepare Lemon Beurre Blanc and set aside.
Bring 2 cups of water to boil in a medium saucepan over high heat and add rice, stirring occasionally until it’s fully cooked.
Heat 1 tablespoon of olive oil in a medium sauté pan on high heat. When the oil is hot, place the halibut in the pan skin-side up. Flip the fish when the crust is a nice golden brown.
While the halibut is searing, start browning the diced prosciutto in a small sauté pan over medium heat. When nicely browned, halve the tomatoes and add them to the same pan. Sauté for another minute then set aside. Begin to grill or sauté asparagus until al dente. Pour 1 tablespoon oil into a small sauté pan and once hot, place basil in oil and fry until crispy. Once all ingredients have been cooked, begin to build your plate.
While everything is still hot place rice in the center of a plate and top with asparagus, tomatoes, and prosciutto. Place the beautiful golden brown halibut on top of the bed of vegetables. Spoon lemon beurre blanc sauce over halibut. Top with freshly fried basil leaves.
Lemon Beurre Blanc
4 Tbsp. Butter, cold
1 Tsp. Garlic
1 Tsp. Shallot
½ Cup White Wine
6 Peppercorns, whole
1 Bay Leaf
In a medium saucepan, add white wine, peppercorns, bay leaf, shallot, and garlic. Over medium heat, slowly reduce by half. Gradually add cold butter to the saucepan until combined. Finish with a squeeze of lemon and set aside.