Halibut Piccata with Capers

Snow Goose Restaurant, Anchorage Chef Roberto Bonilla

Alaskan halibut, lightly seasoned and browned, sauted with Portobello mushrooms, artichoke hearts, and finished with lemon butter white wine sauce. Served on a bed of garlic mashed potatoes and steamed spinach. Serves 1.

Fish

6.5 oz. Halibut filet

Flour Seasoning

1 oz. All-purpose white flour
pinch Salt
pinch Pepper
pinch Garlic powder
pinch Onion powder
pinch Ground Coffee
pinch Brown Sugar
pinch Ground Cinnamon
pinch Chipotle
pinch Chocolate Powder

Preparation
Heat saute pan on medium flame, add olive oil. Toss halibut filet steak in flour seasoning and pan-sear for approximately 3 minutes on both sides.

Lemon Butter White Wine Sauce

1 tbsp. Olive Oil
pinch Garlic
1 oz. Julienne Portobello Mushroom
1 tbsp. Artichoke Hearts
3/4 oz. Roasted Red Pepper
1 oz. Spinach
1 oz. Julienne Yellow Onion
1 oz. Caramelized Onion
1 tsp. Capers
1 tblsp. White Wine
1 tblsp. Fresh Lemon Juice
1 oz. Heavy Cream
1 oz. Butter Cubes

Preparation

Heat separate saute pan on medium flame and add the following: olive oil, pinch of garlic, Portobello mushrooms, artichoke, roasted peppers, spinach, onions, and capers. Add white wine and lemon juice. Reduce over medium heat by half. Add heavy cream and simmer gently for a few minutes, add butter to thicken.

Garlic Mashed Potatoes & Spinach

5 oz. Red Potatoes
1 tsp. Horseradish
1 tsp. Fresh Garlic
2 oz. Heavy Cream
pinch Green Onions
1 oz. Butter
Salt to taste
Pepper to taste
1 oz. Fresh Spinach (steamed)

Cook potatoes and mash, adding the rest of the ingredients listed. Steam the spinach.

Presentation

Place the steamed spinach & mashed potatoes in center of plate. Top potatoes with pan-seared halibut. Drizzle lemon butter white wine sauce on top and serve.

Snow Goose Restaurant
Sleeping Lady Brewery
717 West Third Avenue
Anchorage, Alaska 99501
907-277-7727
www.alaskabeers.com