Recipe by Chef Ray Sais, Pipers Restaurant, Coast International Inn
Halibut Ingredients Four 4-ounce Halibut filets
3 to 4 stalks of Green Onion, sliced diagonally
1 large Tomato, diced and deseeded
6 ounces Buttermilk
4 ounces Tortilla Chips, crumbled in blender
1/2 tsp. Chipotle Powder
3 ounces butter or oil
Soak Halibut in buttermilk for 1 hour. Dredge halibut in tortilla chips to coat, dip in butter and oil. Sauté halibut in butter or oil until done or halibut may be cooked in the oven 8-10 minutes at 325°F.
Red Pepper Sauce 3 Roasted red peppers
2 cups Heavy Cream
1/4 cup Cooking Sherry
Three 1-ounce slices of Pepper Jack Cheese
Blend roasted red peppers until pureed, add 2 cups of heavy cream and blend with peppers. In a pan, heat cooking sherry and pepper jack cheese, add pepper/cream mixture. Simmer sauce until thickened.
Presentation Place one serving of halibut on warm plate, serve with herbed rice and mixed fresh vegetables (as shown). Dress the halibut with the Red Pepper Sauce and garnish with tomato and green onion slices.