Seven Lions

24 Mar 2017
11:30 am
Garden Gourmet

Seven Lions

Spring Time Bouillabaisse with Pan Seared Halibut, Avocado Butter and Pistachio Gremolata

Avocado butter

Avocado – 2 each
Unsalted butter – 4 sticks
Scallions, sliced – 2 Tbsp
Cilantro, chopped – 1 Tbsp
Lime juice – 1 Tbsp
Fresno chili, minced – 1 tsp

Combine all ingredients into a food processor. Blend until all of the avocado becomes incorporated with the butter.  Remove from food processor and place in refrigerator until ready to use.

Pistachio Gremolata

Pistachio – 1 cup
Tarragon, chopped – 1/2 Tbsp
Mint, chopped – 1/2 Tbsp
Parsley, chopped – 1/2 Tbsp
Orange zest – 2 tsp
Lime Zest – 2 tsp
Salt – 1 pinch

Toast pistachio’s in oven at 350º.  Remove from oven when the pistachios are golden brown.  Let cool at room temperature.
Crush the pistachios with a mortar and pestle or using the bottom of a sauce pan. Place the pistachios in a mixing bowl and add the remaining ingredients.  Leave the mixture out at room temperature.

Spring time bouillabaisse

Vegetable oil – 1 Tbsp
Garlic, sliced – 1 clove
Shallot, sliced – 1/2 each
Shishito peppers, sliced – 2-3 each
Shrimp, cleaned and chopped – 3 each
Mussels, cleaned – 5 each
Clams, cleaned – 5 each
White wine, dry – 1/2 cup
Chicken stock – 1 cup ( Any store bought kind, I prefer low sodium )
Clam juice – 1/2 cup
Avocado butter – 2 Tbsp
Scallions, sliced for granishing – 1/8 cup
Cilantro leaves, torn – 1 Tbsp

Over medium heat, sauté the garlic and shallot and shishito peppers for about 30 seconds.  Add shrimp, mussels and clams to the pan.  Deglaze the pan with white wine and reduce by half.  Add the chicken stock and clam juice to the pan and cover with a lid.  After roughly 3 minutes, remove the lid from the pan.  All of the mussels and clams should be open. Add the avocado butter and continue reducing the broth.  Once the avocado but has fully incorporated itself in to the broth, remove from heat.  Season with salt, and if necessary, lime juice.

Pan seared halibut

Halibut filet – 6 oz
salt – 1

Seared halibut filet in pan or grill until desired doneness.

Putting the dish together

In a wide shallow bowl,  start placing the mussels, clams and shrimp around the dish using a slotted spoon.  Place the pan seared halibut filet over the top of the clams and mussels in the center of the plate.  Pour all of the broth over the halibut and all around until all of the liquid is in the bowl.  Generously sprinkle the pistachio gremolata over the top of the halibut.  Garnish with the sliced scallions and torn cilantro leaves.  Serve with a toasted piece of baguette spread with avocado butter.

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