22 Aug 2010
Pan-seared halibut with heirloom tomatoes
1 sustainable halibut filet
1 bunch of fresh bibb lettuce
1 wala wala onion
1 bunch of onion sprouts
Sea Glass Sauvignon Blanc or other white wine
1 purple pepper
1 clove of fresh black garlic (or regular garlic)
Rub filet with garlic and begin cooking at high heat in a cast iron skillet. In a separate skillet saute onions. Chop onions, eggplant, and additonal vegetables. Add sliced tomatoes, lemons, and eggplant to the onions. Throw in a dash of white wine.
Pull seared fish from the skillet and place on a plate on top of bibb lettuce. Pour sauted vegetables over the fish. Top with a bunch of onion sprouts.