Lunchbreak: Pan roasted Alaskan halibut, prepared by Devon Seafood Grill chef David Rolon

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Chef David Rolon

Devon Seafood Grill
39 E. Chicago Avenue
Chicago
(312) 440-8660
www.devonseafood.com

Pan Roasted Alaskan Halibut

Grapefruit Citronette

Ingredients:
2 ruby red grapefruits to make 1 cup ruby red grapefruit juice
1/4 cup sugar
1 Tablespoon minced shallot
1 Tablespoon minced garlic
2 Tablespoons Grey Poupon Mustard
3 cups extra virgin olive oil
Kosher salt and fresh ground white pepper to taste

Directions:
To prepare your grapefruit juice, cut off the skin, cut out supremes and squeeze the excess juice. Keep the segmented pieces to garnish your dish during plating. In a mixing bowl add all ingredients except basil and olive oil together and whisk well. Slowly whisk in the olive oil to form an emulsification, which is basically bringing both ingredients to combine each other. Then add salt and pepper to taste.

Tip:
When making vinaigrette, always make sure to add the fat, like olive oil, in slowly so that the protein molecules are able to join forces with the acid to form an emulsification.

Alaskan Halibut

Ingredients:
4 each 8 oz. Alaskan halibut filet
Kosher salt
fresh ground white pepper
2 oz clarified butter (You can buy this from the grocery store or find directions online)
1 lb small marbled potatoes
1 pint baby heirloom tomatoes, halved
1 bulb fresh fennel
8 oz fresh baby arugula
1 oz basil, cut chiffonade

Directions:
Prepare your marbled potatoes by blanching them whole in salted water until cooked al dente, and then let them cool naturally so that the starches crystallize on the surface of potato for a nice caramelization. Then cut the potatoes in half and set to the side. Prepare your fennel by removing the top, cut in half lengthwise, then cut out the core. Slice thinly on a Japanese mandolin so that it’s transparent, or use a chef’s knife to slice thin if you don’t have that tool. Season your halibut to taste with salt and pepper. Place two sauté pans on your burners over high heat. Once the first pan comes up to a smoking point, pull pan off of the heat and add clarified butter. Add the seasoned halibut filet flesh side down and return to the heat and let cook to get a nice sear for about 1 minute. Then, put the pan in oven and let cook for about 4-5 minutes. Meanwhile in the other pan add 2oz olive oil and add the marbled potatoes flat side down so that you get a nice even caramelization. Season the potatoes as you go with salt and pepper. Take the halibut out of the oven and using a spatula turn the fish over on to its other side. Let sit for about a minute and it will cook through gently on the range off of a burner. Once we get that nice deep roast on the potatoes pull off heat, add baby heirloom tomatoes, arugula, and fennel, season with salt and pepper to taste.

Plating:

To plate your dish use a nice round plate with deep rims. First, add 2 oz of vinaigrette and add your potatoes and vegetables, gently pushing down so that it forms nicely on the plate. If you have a ring mold at home, use that to form nice height on the plate. Then, using your spatula place the fish seared side up, on top of potatoes and vegetables. Use a little bit more citronette on the fish and a little drizzle around the plate. Take the basil chiffonade and rustically set around the entire dish to add freshness and give the plate a vibrant color. Then place grapefruit segments around dish for garnish. Wipe rim of plate with a damp towel. Then serve.

Tips:

Always hold fish at 32 degrees for maximum freshness

Always cut tomatoes a la minute to assure freshness and to obtain moisture.

Soak fennel in ice water to prevent oxidation and to also make them crisp.

Keep arugula in a container with air pockets so that it is able to breathe and stay firm.

Keep all ingredients separate from each other in a container after being prepped so that you are organized and also to obtain the products freshness and quality.