Halibut Parmesan

Snow Goose Restaurant, Anchorage
Chef Roberto Bonilla, Sous Chef Justin Kruger



Handcut Alaskan Halibut Steaks 6 oz. cuts

Halibut Steak Breading Mix
Panko (Japanese breadcrumbs)
Chopped oregano
Chopped thyme
Chopped basil
Minced garlic

Tomato Marinara Sauce
8 oz. salted butter
4 oz. clam base
8 oz. diced onion
1/2 cup garlic minced
1/2 can tomato paste
2 cans diced tomatoes
1 tbsp. crack pepper corn
6 bay leaves
1 tbsp. chopped basil
1/2 tbsp. chopped thyme
1/2 tbsp. salt & pepper mix
1/2 tbsp. diced parsley
2 oz. pesto

Thicken and blend with heavy cream to taste.

Sauteed Vegetables
Chopped fresh mushrooms
Chopped onions
Chopped yellow & green bell peppers

Sautee vegetables in white wine.

Recommended Pasta
Linguine

Garnish
Toasted garlic bread
Grated parmesan
Chopped basil

Preparation and Plating

Bread halibut and cook in butter in sauce pan over medium heat. Use large pot to cook tomato marinara sauce (bring to boil then set to low). Add sauteed vegetables to large pot.

Sprinkle halibut fillets with grated mozzerella and finish in broiler oven. It is done when the cheese melts.
Place al dente linguine pasta on serving plate. Smother with tomato marinara sauce mixed with sauteed vegetables. Top with cooked breaded halibut with the melted mozzarella. Garnish with fresh chopped basil and grated parmesan.

Serve with garlic bread.

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

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