07/14/2013
Executive Chef Kaminsky Thomas demonstrated the following recipe at Taste of Chicago's Cooking Stage on Thursday July 11, 2013. A great fresh, light, colorful delicious summer meal. Add a glass of your favorite wine or champagne and enjoy
SEARED HALIBUT WITH CILANTRO PESTO AND CORN PEPPER RELISH
INGREDIENTS FOR CILANTRO PESTO
1 BUNCH CILANTRO
1/2 BUNCH PARSLEY
1/2 CUP CASHEWS
4 CLOVES GARLIC
1/2 TSP RED CHILI FLAKES
1/2 CUP OLIVE OIL
1 EACH LEMON ZEST
1 EACH ORANGE ZEST
1/4 CUP PARMESAN, GRATED
SALT & PEPPER TO TASTE
METHOD: PLACE CILANTRO, PARSLET, CASHEWS, GARLIC, AND CHILI FLAKES INTO THE BOWL OF A PROCESSOR. PULSE UNTIL ROUGHLY COMBINED. WITH THE PROCESSOR RUNNING, SLOWLY ADD THE OLIVE OIL. REMOVE THE MIXTURE FROM THE PROCESSOR AND PLACE IN A MIXING BOWL. ADD THE LEMON ZEST, ORANGE ZEST AND PARMESAN. ADJUST WITH SALT & PEPPER IF NEEDED. CAN BE PREPARED SEVERAL DAYS AHEAD AND REFRIGERATED
INGREDIENTS FOR CORN-PEPPER RELISH
3 CUPS CORN, ROASTED AND CUT FROM COB
1 CUP PEPPERS (RED YELLOW GREEN ORANGE)
ROASTED AND CHOPPED
1/2 CUP SWEET ONION DICED (VIDALIA)
1/2 CUP PARSLEY CHOPPED
1/2 CUP OLIVE OIL
1 EACH LIME
SALT & PEPPER AS NEEDED
METHOD: MIX ALL OF THE INGREDIENTS TOGETHER. CAN BE MADE AHEAD OF TIME AND REFRIGERATED FOR SEVERAL DAYS.
INGREDIENTS FOR HALIBUT
HALIBUT 6-8OZ PORTIONS PER SERVING
OLIVE OIL
SALT
PEPPER
METHOD: PREHEAT PAN, ADD OLIVE OIL. SEASON FISH WITH SALT & PEPPER THEN ADD TO THE PAN. SEAR ON ONE SIDE, REMOVE FROM HEAT AND PLACE IN THE OVEN OR FINISH ON THE COOK TOP
