Bite with Belkys: Parmesan crusted Alaskan halibut with mixed veggies

The Chef: Luis Padilla
The Restaurant: The Grill on the Alley (in Aventura Mall)
The Dish: Parmesan Crusted Alaskan Halibut with mixed veggies

Ingredients for Parmesan Crusted Halibut:

4 skinless halibut fillets
1 tsp. of kosher salt
1 tsp. of white pepper
1 cup of scallions, chopped
Juice of two lemons
2 cups of fresh Parmesan cheese, grated
1 Tbs. of butter, melted
2 Tbs. of paprika

Method of Preparation:

-First, season the halibut with salt and white pepper.

-Then, top the fish with chopped scallions, a squeeze of lemon juice and grated Parmesan cheese.

-Next, place the halibut over some melted butter in a shallow baking dish or sheet pan.

-Lastly, sprinkle each fillet with paprika and cook them for about 14 minutes in a 350 degree oven.

-Make sure to let the halibut rest two to four minutes before serving.

Ingredients for mixed veggies:

1 1/2 tsp. of fresh rosemary, chopped
2 Tbs. of fresh basil, chopped
1 1/2 tsp. of fresh tarragon, chopped
1 tsp. of garlic, minced
1 tsp. of shallots, minced
1 1/2 tsp. of dried thyme
Juice of 1 lemon
blended extra virgin olive oil (with canola oil), to taste
1/2 tsp. of salt
1/2 tsp. of white pepper
2 red bell peppers, diced
1 zucchini, diced into cubes
8 cherry tomatoes
1 red onion, chopped
8 button mushrooms
1 fennel bulb, diced
2 green bell peppers, diced
1/2 tsp. of black pepper
1/2 tsp. of garlic powder

Method of Preparation:

-Start by preparing an herb marinade. In a large bowl, combine rosemary, basil, tarragon, garlic, shallots, dried thyme, lemon juice and a drizzle of blended extra virgin olive oil. Then, add a pinch of salt and white pepper. Chef Luis says you can also this to marinate chicken.

-Next, skewer some red bell pepper, zucchini, cherry tomato, red onion, mushroom, fennel and green bell pepper.

-Pour the herb marinade over the vegetables and season with a little black pepper, salt and garlic powder. Grill for five to six minutes of each side.

Ingredients for mustard sauce:

1 lb. of unsalted butter (cut into cubes at room temperature)
1 Tbs. of shallots, chopped
2 Tbs. of lemon juice
1 tsp. of kosher salt
1/4 tsp. of white pepper
1 1/2 tsp. of Dijon mustard

Method of Preparation:

-Begin by melting some butter over high heat. Then add shallots, lemon juice, salt, white pepper and Dijon mustard.

-Once all the butter has melted, strain the sauce.

To Plate the Dish:

At the restaurant, they start with a spoonful of the mustard sauce, and then place the fish over the top. Serve the veggies on the side and drizzle them with a balsamic glaze. Garnish this dish with lemon and chopped parsley.

Serving Suggestion: Chardonnay

Serves: 4

FOR MORE INFORMATION:

The Grill on the Alley (inside Aventura Mall)
19575 Biscayne Blvd.
Miami, FL 33180
(305) 466-7195
http://www.thegrill.com/

Miami Spice
http://www.ilovemiamispice.com/