photo 1 (1)

Raw, roasted and pickled local beets with labneh, pistachios, baby lettuce & black radish

photo 2 (2)

Halibut en papilliote, many citruses, purple cauliflower, herb paints, Israeli cous-cous with pomegranate and preserved lemon.

photo 3

   Pistachio Pavlova, lemon curd, whipped marscapone, poppy seed/pistachio dust, passion fruit, raspberry

Halibut en papilliote, many citruses

Serves 4

  • 4 6-oz portions freshest Halibut, skinned ( other options Opa, Cod, Haddock, Mahi Mahi)
  • 1 Tablespoon Fennel Pollen
  • 2 Tsp Aleppo Pepper
  • 2 Tsp Sea Salt
  • 1 tsp Black Pepper
  • 1/4 cup minced shallots
  • 1 Meyer lemon
  • 1 blood orange
  • 1 tangerine
  • 1 lime
  • 1 grapefruit (pink or white)
  • 1/4 cup fruity olive oil
  • 4 parchment cooking bags
  1. Pre-heat oven to 475
  2. Mix together the fennel pollen, aleppo pepper, salt & black pepper (if you don’t have fennel pollen grind some fennel seeds)
  3. Zest all the citrus
  4. Segment all the citrus into supremes- Peel fruit with sharp knife, remove all the white part, slid the edge of knife done the inside of the tough membrane and swivel up and around the fruit releasing it – do this over a bowl- to catch all the juice. It’s really hard to explain- if you don’t know how to do it, you- tube it.
  5. Dust fish on both sides with “Fish Spice”
  6. Place 1 piece of fish in each Parchment bag, along with shallots & citrus zest- Close tight and place on sheet pan, place in hot oven
  7. Cook for @ 8 minutes
  8. Remove let sit 5 minutes
  9. Carefully open each parcel, pour any juices into a bowl- place fish on warm plates
  10. Take about 1/2 cup of the citrus juice (use remaining for cocktails!) and add to fish “juice”
  11. Whisk in olive oil, season taste-
  12. Pile  fruit segments  attractively on each piece of fish (try to make sure each piece has at least one of each kind or fruit)
  13. Ladle citrusy olive oil generously over each
  14. Garnish with fresh mint, tarragon, chervil , dill or parsley


Serve with Isreali Cous-Cous- sauteed in brown butter with fresh pomegranate arils & chopped preserved lemons (or lemon zest) and seasonal vegetables- Asparagus is nice.





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