Russell Lowell, Executive Chef and Owner of Russell's Restaurant in Bothell, WA.
Recipe compliments of Russell’s Restaurant (Bothell, WA) | Russell Lowell, Executive Chef and Owner
Pair with Cristom Winery 2008 Eileen Vineyard Pinot Noir ($50)
Foodies interested in chef’s who abide by the “Farm to Fork / Buy Local” mantra, will enjoy this wine and food pairing from a Washington State chef who sings that same song. All ingredients should be asily sourced at your local supermarket or Farmers Market.
RECIPE
2 T canola oil
1 c chipolini onions, diced cut
1 c Washington Cherries, Bing or Rainier your choice, seeded
½ c Minced yellow bell pepper
½ c Roasted, seeded and diced Poblano Peppers
1 T Chopped parsley
2 T Honey
Kosher salt to taste
Squeeze of half of a lemon
Sauté onions in cooking oil on medium low heat until onions are translucent. Set to the side and cool to room temperature. Mix diced peppers, cherries, sautéed onions, minced parsley, honey, lemon juice, and ½ t kosher salt. Gently stir ingredients together and let sit for ½ hour. Taste and season accordingly with more lemon juice or kosher salt if necessary.
To cook the halibut
4 ea 6 oz Halibut Fillets
2 oz Light Cooking oil
Salt and Pepper
Preheat oven to 400 degrees F.
Lightly pat dry the halibut fillets with a paper towel. Season with salt and pepper. In a non-stick skillet, heat oil on medium high until 350 degrees. Lay halibut fillets seasoning side down into the oil and fry for two to three minutes until golden brown, do not turn, do not check, let the halibut crisp. Drain excess oil and place halibut, seared side down, on a baking tray and cook in the oven for 5 to 8 minutes until desired doneness. Remove from the oven and transfer immediately to plate. Top with room temperature salsa.
