by Chef Pat Mathias, The Grape Tap
Makes 4 Servings
Blackened Halibut with Grape Salsa:
Dredge four 4-ounce halibut filets in blackening seasoning and sear in clarified butter (or olive oil) on medium high until desired doneness.
Place the following ingredients in a bowl and toss:
1 cup of grapes, sliced in half
½ jalapeno, finely diced
2 tbsp red pepper, finely diced
2 tbsp cilantro, chopped
1 tbsp honey
2 tbsp fresh lime juice
1 tbsp extra virgin olive oil
Serve halibut over your choice of rice and top with grape salsa.
Salmon with Lemon Beurre Blanc
Salt and pepper four 4-ounce salmon filets and sear in clarified butter over medium high heat to desired doneness.Reduce over medium heat 1 cup heavy cream until reduced by half. Stir in salt and white pepper and 2 tbsp fresh lemon juice. Then swirl in 1 tbsp softened butter. This sauce will be served over the salmon. Garnish with a fresh dill sprig.
Serve salmon over potato-zucchini latkes.
½ lb of russet potatoes, coarsely grated and set aside in a bowl of cold water
1 zucchini, coarsely grated.
Drain potatoes and mix together and place on a towel, roll up and squeeze out excess moisture. Place in a bowl and add:
½ cup chives, finely sliced
½ tsp salt and a pinch of white pepper
¼ tsp freshly grated nutmeg
1 whole egg
Mix above and drop a three inch diameter amount of latke in clarified butter over medium to medium high heat and cook for five minutes each side.
Cut chunks of king crab and serve with drawn butter.
322 N Boundary St.
Wasilla, AK 99654
Open Tuesday through Saturday for lunch and dinner.