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Darren's Features Seasonal Alaskan Halibut Dish

Apr 11, 2015 12:07PM ● Published by DigMB Staff

Chef Darren of Darren's restaurant has created this seasonal Alaskan Hablibut dish for diners.

Fans of Chef Darren Weiss' acclaimed Darren's Restaurant in downtown Manhattan Beach will want to check out the newest addition to his menu, Alaskan Halibut served with fried curry Brussels Sprouts topped with caper berry remoulade. The flavorful dish is served with butter poached mixed baby pee wee colorful potatoes. 

Chef Darren's inspiration for the dish comes from the feel of spring, which is here in full abundance. For folks who'd like to craft this dish at home, Chef Darren has generously provided the recipe.

Alaskan Halibut served with fried curry Brussels Sprouts, caper berry remoulade, and Butter Poached Mixed Baby Pee Wee Colorful Potatoes.

Halibut:
Makes 4 servings
6 ounces per serving.

1-inch thick Alaskan Halibut
Salt to season
2 tablespoons canola oil for sautéing

Sauce:
1 cup thick mayonnaise
6 each caper berries, chopped (can substitute with 2 tablespoons capers) reserve 2 tablespoons brine
1 tablespoon minced shallots
1 tablespoon chopped Italian parsley
1 tablespoon chopped dill
1 tablespoon lemon juice

Brussels Sprouts:
1 pound Brussels Sprouts, cored, washed and quartered
1 tablespoon Madras curry powder
2 teaspoons fine sea salt
Oil for frying

To make the Sauce: Combine all ingredients and mix well, refrigerate and serve chilled.

Directions: In hot frying pan, season Halibut with salt and sear both sides 2 minutes each or until nice golden brown, if needed. Finish baking in a 400-degree oven until it’s medium/well (135 degrees) and let it rest for 5 minutes. Place Brussels Sprouts in fryer until they turn a nice golden brown (about 1-1/2 minutes), mix in bowl with curry salt. Tap dry with dry paper towels.

Enjoy!

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