Seared Halibut

• 4 ea 6 ounce Fresh halibut (or fresh cod)
• 1 tablespoon Clarified butter
• 1 ea Zucchini (using a mandolin, make “ribbons” of squash)
• 1 ea Yellow zucchini (using a mandolin, make “ribbons” of squash)
• 1 cup Cooked quinoa
• Olive oil, to taste
• Lemon juice (Meyer lemon preferred), to taste
• Fleur de sel or sea salt, to taste
• 4 tablespoons Fish roe (use trout or salmon roe)

Beurre Blanc

• 1 cup JUSTIN Sauvignon Blanc
• 6 tablespoons Butter (cubed)
• 1 ea Shallot
• Kosher salt, to taste

Quinoa

1. Bring 1 cup water to a boil
2. Add 1 tablespoon olive oil, 1 pinch kosher salt, and 1 cup dry quinoa
3. Lower to simmer and cover
4. Simmer about 5 minutes, turn off heat and allow to steam
5. In a sauté pan over low heat add 1 tablespoon olive oil, zucchini ribbons and the cooked quinoa
6. Season to taste with olive oil, salt and lemon juice

Halibut

1. Preheat oven to 400 degrees Fahrenheit
2. In a sauté pan over medium high heat add 2 tablespoons clarified butter
3. Season fish with kosher salt and carefully lay in the pan
4. Cook fish until a little more than half way done and is crispy; finish in oven
5. The cooking time of the fish will vary depending on the thickness of the filet, as well as the heat of the oven and stove. You can slow down the process or speed up accordingly, playing with these variables to accommodate your timing
6. If your filet is thin, you will not need the use of the oven. Simply cook in the pan on medium-high heat until nearly opaque all the way through, approximately 5-8 minutes; then flip (flesh side down) and continue cooking for 30-60 seconds until cooked to your desired doneness
7. If using a thicker filet, cook in pan until nearly cooked to center (filet is turning a lighter color and less bright), then place in oven for approximately 4 minutes; then remove, flip fish over, and keep cooking for 60 seconds on opposite side
8. Pull out of oven and add 2 tablespoons whole butter and juice of fresh lemon

Beurre Blanc

1. In a small pot, simmer wine with shallot until alcohol is cooked out
2. Slowly whisk in butter one cube at a time, allowing to completely emulsify before adding more butter
3. Season with salt to taste and strain
4. Reserve sauce in a warm area until ready to use
5. Be cautious not to allow sauce to get too hot or it will break