Alaska Halibut
with fresh tropical fruit salsa

Recipe by Executive Chef Matt Little Dog,
Simon & Seaforts Saloon & Grill, Anchorage

INGREDIENTS
4 six-to-eight-ounce Halibut fillets
8 tbsp. Macadamia Nut Butter (recipe follows)
1 pound Jasmine Rice, cooked
4 ounces Seasonal Greens
6 ounces Papaya Dressing (recipe follows)
6 ounces Tropical Fruit Salsa (recipe follows)
2 tsp. toasted Coconut
8 fresh Pineapple Leaves (for garnish)

Lightly butter the halibut. Place on broiler or grill. Brown. Turn and baste halibut with more butter. To plate: Toss greens with dressing, place rice in center of plate, top with greens then the fish (baste with butter one more time). Top fish with salsa, toasted coconut and pineapple leaves. Serves 4.

Macadamia Nut Butter
1 pound Butter, softened
2 tbsp. Soy Sauce
1 tbsp. Chinese Five Spice powder
1 1/2 ounce fresh, minced Shallots
1 ounce fresh, minced Garlic
5 ounces Macadamia nuts, toasted

Whip butter until light, add soy sauce and five spice powder. Pulse shallots, garlic and cooled nuts in processor, until 1/4-inch size. Add to butter and mix well. Refrigerate until needed.

Mango Dressing
1/4 cup Papaya puree
1/2 ounce minced Red Onion
3/4 ounce Thai Sweet Chili Sauce
4 ounces Coconut Milk
1/4 cup Mayonnaise
1 tsp. minced Garlic
1/2 ounce Seasoned Rice Wine Vinegar
1 1/2 ounce Pineapple Juice
1 ounce Soy Sauce
1/2 ounce Sambal Olek (chili paste)
1/2 tsp. Kosher Salt
1/4 tsp. Black Pepper

Combine all ingredients, stir well. Refrigerate.
Tropical Fruit Salsa
4 ounces fresh Pineapple, diced 1/2"
4 ounces fresh Mango, diced 1/2"
4 ounces fresh Papaya, diced 1/2"
4 ounces fresh Strawberries, diced 1/2"
11/2 ounces Red Onion, diced 1/8"
2 ounces Tomato, cored and diced 1/4"
3/4 ounce fresh Cilantro, minced
H ounce fresh Ginger, peeled, minced
1/3 tbsp. Kosher Salt
11/2 tsp. Sugar
2 tbsp. Thai Sweet Chili Sauce
1/4 cup Papaya puree

Combine all and mix well. Refrigerate.

Simon & Seaforts
420 L Street, Anchorage, Alaska
907-274-3502