Lunchbreak: Wild Alaskan halibut with cucumber yogurt sauce, heirloom tomatoes and corn, prepared by LUXBAR chef Jose Sosa

Midday News
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Executive Chef Jose Sosa

18 East Bellevue
(312) 642-3400

Wild Alaskan Halibut with Cucumber Yogurt Sauce, Heirloom Tomatoes and Corn

For the fish

4-6 oz portions of Wild Alaskan Halibut
1 Tbs sea salt
1 tsp fresh ground black pepper
2 oz grape seed oil

For the Sauce
8 oz Greek yogurt (plain)
1 oz honey
1 Tbs fresh dill
1 Tbs fresh chervil
1 Tbs fresh chives
1 meyer lemon (zest and juice)
1 tsp sea salt

1 lb heirloom cherry tomatoes
2 ea sweet corn on the cob (shave the corn from the cob)
1 sprig of fresh parsley
.10 oz  micro basil
1 meyer lemon (juice and zest)
sea salt and pepper to taste

In a mixing bowl combine all the ingredients, season with sea salt and ready to use.

Season both sides of the halibut with salt and pepper. Place the fish in a hot pan with olive oil. Cook the fish from each side for 3 minutes. Depending on the thickness of the cut, it can take a little longer.

Place the yogurt on the center of the plate. Fish on top of the yogurt sauce. Garnish the plate with the heirloom tomato salad.


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