Another beautiful day in Vancouver, B.C! Reminds me how lucky I am to be in such a great city. I had the day off so I treated myself to a quick trip to the mall. I made my way to Oakridge Centre looking for some interesting dinner plates, but instead it ended up being a pretty expensive trip when I stumbled upon Kin’s Market. The market was full of organic fruits and vegetables, I just couldn’t resist.
Things were on the pricier side, but they surely did not lack in quality. These were some strawberries I ended up getting from the market. They were $4.99/lbs! A little astonished when I paid over $10.00 for the container, but they sure beat regular grocery strawberries!
Right beside the fruit and vegetable market there was a fish store, they had tons of fresh seafood, live fish, oysters, and even rarer finds like uni (sea urchin) and sea cucumber!
I took a gander and narrowed down between some chilean sea bass or halibut. They both looked incredibly delicious and fresh. What really narrowed down the decision for me was the price. The halibut, being about $4.49/100g and sea bass being an astonishing $8.10/100g. I got about 500g of halibut enough for about 3 portions and went home a very excited man. Like a kid in a candy store… I started to cook and this is what I came up with!
- 500g halibut
- 1/2 lbs of broccolette
- 2 yukon gold potatoes
- 1 handful of grape tomatoes
- 3 cloves of garlic
- 5 tbsp of butter
- 4 tbsp of cream or half and half
- 2 sprigs of thyme
- 1/4 white wine
- 2 tbsp paresean cheese
- salt and pepper
Garlic Mashed Potatoes
In a small pot, I peeled and diced my potato. I then added 1 clove of garlic and put it on the stove to boil (you want to always start your potato in cold water then bring it to a boil). Add a pinch of salt and let it cook for about 20 minutes or until soft enough to easily poke a skewer through. Drain and press all of the the potato and garlic mixture through a ricer. Add your cream, 2 tbsp of butter and salt to taste. Whip it together and you’ll have some pretty awesome garlic mashed potatoes.
Probably the easiest part of the dish. In a pot of boiling salted water, blanch your broccolette (broccoli can be used, I just had some broccolette laying around so I used that instead!) for 1 minute. You don’t want to over cook it so blanch it quickly. Immediately immerse them in some ice water so cooking stops and it keeps a beautiful bright green colour. Grate 1 clove of garlic in a pan, saute it with olive oil, insuring that the garlic doesn’t burn. Add your blanched broccolette and saute for 2 minutes adding salt to taste. Take it off the heat and toss in some parmesan cheese.
Now comes the hard part! I like to rinse off my protein whenever I buy it, whether its fish, pork, beef or chicken, it all goes through my cleaning process to pass the sanitation requirements. I think it’s just something instilled upon me by my mother telling me “you don’t know where its been so clean it just to be safe!”. Oh mama has raised one paranoid fella! After the fish had a nice clean session, I dried it off with paper towel and heavily seasoned with salt and pepper. In a pan (stainless steel/heavy bottom pan is recommended), put some canola oil in (I use canola because it has a high smoke point so you can get a nice sear on the skin) and place your fish skin side down. I add a clove of garlic and a couple sprigs of thyme in for extra flavour.
The trick now is to let it sit for 3 minutes. Don’t disturb it. Don’t touch it. Don’t even think about it for 3 minutes. Flip the fish over when you see a hard sear on the skin. Then straight into a preheated 375 degree Fahrenheit oven for 4 minutes or until it has reached 158 degrees fahrenheit. Once it is out of the oven, place it on a separate plate and let it rest for about 5 minutes wrapped in some aluminum foil. In that same pan is where you’ll make your sauce. I add my halved grape tomatoes and saute it, letting it absorb all of the flavours from the fish. I now deglaze the pan with my 1/4 cup of white wine and let it reduce till about 50%. Take it off the heat and start plating. Take the tomatoes out and whip in the remaining 3 tbsp of COLD butter into the white wine pan jus. The colder the butter better, you want your mixture to emulsify and become a rich tart sauce! Put everything together and now you’ve got an awesome restaurant quality meal, sure to impress any loved one!
I hope you found this recipe helpful! Have fun and most importantly….