Grilled Halibut and Portobello Mushrooms with Vidalia Onion Relish
Savory onion relish sparked with cilantro forms a bed for fresh halibut which is grilled, then finished in the oven with a little vegetable stock. As an added bonus, Chef Don Yamauchi has included his stock recipe. Simple grilled vegetables complete the dish.
Ingredients
- Vidalia Onion Relish
- Garlic Cloves - 2, minced
- Vidalia or other sweet white onion - 1, finely diced
- Red Onion - 1, finely diced
- Cilantro - 1 tablespoon, minced
- Red Wine Vinegar - 1/2 cup
- Salt, freshly ground pepper, and sugar to taste
- Pepper Oils
- Red Peppers - 4, seeded, deribbed, and chopped
- Yellow Bell Peppers - 4, seeded, deribbed, and chopped
- Olive Oil - 1 cup
- Vegetable oil spray
- Halibut Steaks - four, 6- to 8-ounce
- Salt and freshly ground white pepper to taste
- Vegetable Stock (recipe follows) - 1/2 cup
- Portobello Mushrooms - 4, sliced 1/4-inch thick
- Asparagus spears - 12 - 16, blanched
- Salt and freshly ground white pepper to taste
- Cilantro Sprigs - 4
- Carlos’ Vegetable Stock
- Tomatoes - 2, diced
- Carrots - 3, diced
- Onions - 2 large, diced
- Celery Stalks - 3, diced
- Mushrooms - 1 cup, sliced
- Coriander - 1 tablespoon
- Freshly ground black pepper - 1 tablespoon
- Thyme - 1 teaspoon
- Bay Leaf - 1
- Water - 2 gallons
Instructions
To make the relish: Mix the garlic, onions, and cilantro with the vinegar. Season with salt and pepper. Add sugar, a little at a time, until it tastes “sweet and sour.”
To make the oils: Juice each pepper separately, or puree each pepper separately and pass the purees through fine-meshed sieves. In two small saucepans, cook the pepper juices over medium heat until they are reduced to syrup. Whisk 1/2 cup of oil into each. Season with salt and pepper. Put the pepper oils into separate squeeze bottles.
To cook the halibut: Prepare a charcoal fire and let the coals burn until they are covered with white ash. Or, heat a gas grill to high. Spray a wire grill rack with vegetable oil spray and place over the fire to heat. Preheat the oven to 400 F. Season the halibut with salt and pepper.
When the wire rack is hot, place the fish on the grill and sear for 30 seconds, leaving grill marks. Turn the fish 45 degrees with a spatula or tongs and sear for another 30 seconds on the same side. Turn over and sear for 30 seconds on the other side. The fish may also be seared in a grill pan on the stove. Put the fish in an ovenproof skillet or baking dish and add the vegetable stock. Bake until the fish in done through and flakes easily, 3 - 5 minutes.
Place the mushrooms and asparagus on the grill or in a grill pan and cook 30 seconds. Turn and grill 30 seconds longer. Season with salt and pepper.
To serve: Place 2 to 3 tablespoons of drained onion relish in the center of each plate. Lay the fish on top, criss-cross grill marks showing. Place grilled portobellos and asparagus around the fish. Garnish each with a cilantro sprig. Drizzle red and yellow pepper oils around the grilled vegetables.
Carlos’ Vegetable Stock
Combine all ingredients in a large pot over high heat. Bring to a boil, reduce to medium-low, and simmer 1-1/2 to 2 hours. Strain through cheese cloth into a non-aluminum bowl. Cool to room temperature, cover with plastic wrap, and chill. The stock may also be frozen in ice cube trays for longer storage.
