Cooking Instructions
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Step 1
Preheat oven to 500 degrees F (260 degrees C).
Step 2
Trim stems from
Cremini Mushrooms (225 g)
by slicing flush against the bottom of the cap. Quarter and set aside caps and stems.
Step 3
Remove husk and silk from
Corn (1 ear)
and discard. Slice corn kernels off cob, and set aside.
Step 4
Cut
Chayote Squash (1)
into halves. Remove the seed and slice each half into quarter inch thick planks lengthwise. Next, stack planks and slice chayote into quarter inch julienned slices.
Step 5
Remove
Fresh Cilantro (9 g)
leaves from stems and finely chop leaves. Discard stems.
Step 6
Mince
Fresh Chives (6 stalks)
and set aside for garnish.
Step 7
Pat
Halibut Fillets (2)
dry with paper towels and slice each fillet in half to create four even pieces. Place fish in a large, zip top plastic bag and set aside.
Step 8
Juice
Lime (1)
into a small bowl and whisk in
Chili Powder (as needed)
and
Salt (2 g)
to make marinade. Add the marinade to bag and gently massage to coat the fish evenly.
Step 9
To make chipotle aioli, rinse and dry the small bowl and then combine
Mayonnaise (15 g)
and
Chipotle Chili Puree (30 g)
. Stir well and place in refrigerator.
Step 10
Dice
Bacon (2 pieces)
into half inch squares and set aside.
Step 11
Heat a medium saute pan over high heat with
Olive Oil (30 mL)
. Add corn kernels and saute for four minutes.
Step 12
Add bacon and cook for an additional three minutes or until bacon begins to crisp.
Step 13
Gently fold mushrooms into pan and cook for 4 minutes.
Step 14
Lower heat to medium, add
Unsalted Butter (30 g)
,
Salt (3 g)
, and
Ground Black Pepper (as needed)
Stir until well combined. Remove from heat and cover to keep warm until plating.
Step 15
Remove halibut fillet from marinade and place on foil lined sheet pan. Drizzle marinade over each piece of fish. Roast in the oven for six minutes or until the fish flakes when tested with a fork. Remove from oven.
Step 16
Meanwhile, heat a small saute pan over medium heat with
Olive Oil (15 mL)
. Add chayote squash,
Salt (3 g)
,
Ground Black Pepper (as needed)
, and cook for 3 minutes.
Step 17
When chayote is finished cooking, remove from heat and add to the mushroom and corn mixture.
Step 18
Add fresh cilantro, stir, and hold for plating.
Step 19
Scoop a portion of vegetable mixture into the center of two plates. Place halibut fillet over vegetables. Dollop chipotle aioli on the top of halibut and garnish with chives.
