Chef Bill Fuller's Recipes: Sautéed Alaskan Halibut & Fresh Tomato Coulis
Chef Bill Fuller stopped by Pittsburgh Today Live Thursday to show off another delicious recipe!
Sautéed Alaskan Halibut, Zucchini, Fresh Tomato Coulis, Tomato Salad
- 4 ea. 8 oz. Alaskan halibut filets
- 3-4 ea. Multi-colored tomatoes
- Assorted small tomatoes
- 10-20 ea. Leaves fresh tarragon
- 1-2 ea. Zucchini cut into chunks
- Extra virgin olive oil
- Salt and pepper
- Neutral oil.
- 2-3 Tbs. Butter
- Pinch of zesty early fall greens
- 8-10 ea. Leaves of the last basil
- Fresh Tomato Coulis
1. Blot filets dry. Allow to temper to room temperature.
2. Core and chunk tomatoes. Half small tomatoes. Place in bowl
3. Add tarragon. Drizzle with olive oil. Season with salt and pepper. Reserve.
4. Heat medium skillet over medium high heat. When hot, add splash of neutral oil. Remove from heat and allow pan to absorb the oil.
5. Return pan to heat. When hot, season fish filets with salt and pepper. Place presentation side down in skillet. Add butter.
6. When fish is cooked 1/3 through, turn with fish spatula.
7. Meanwhile sauté zucchini in olive oil. Season well with salt and pepper.
8. When zucchini is browned, toss with basil.
9. Spoon Fresh Tomato Coulis on plate. Top with zucchini sauté. Add tomato salad.
10. Place cooked fish filets atop tomatoes.
11. In a small bowl, lightly dress greens with olive oil, salt and pepper. Place atop fish.
Fresh Tomato Coulis
- 2-3 ea. Large, ripe tomatoes, room temperature to warm
- 2 ea. Peeled garlic cloves
- ½ C. Extra virgin olive oil
- Squeeze of lemon juice if necessary
- Salt and Pepper
1. Quarter tomatoes. Remove core.
2. Puree tomatoes by running through food mill. Remember, three turns forward, 1 turn back.
3. Grate garlic into tomato puree. Whisk in olive oil. Adjust acidity with lemon juice if necessary.
4. Season with salt and pepper. Hold at room temperature.
