Halibut San Remo

Directions

1. Tomato Confit

Combine all ingredients.

Cook at 275°F for 25–30 minutes until soft and jammy.

2. Oven-Dried Tomatoes

Roast at 250°F for 1.5–2 hours until concentrated and slightly chewy.

3. Zucchini Croutons

Bread (flour → egg → panko) and fry at 350°F until golden.

Season immediately.

4. Fennel Citrus Salad

Toss fennel with citrus juices, zest, olive oil, and herbs.

Keep light and fresh.

5. Grilled Portobello

Marinate and grill 4–5 minutes per side until tender.

6. Spot Prawns

Sauté quickly in olive oil.

Add butter, garlic, parsley and baste.

Remove when just opaque.

7. Halibut (Key Step)

Pat dry and season well.

Heat oil in a pan until just smoking.

Sear halibut 3–4 minutes per side until golden crust forms.

Add butter and baste.

Finish in oven at 400°F for 3–5 minutes if needed.

Goal: Moist, flaky interior with a crisp golden crust

8. Grilled Focaccia

Brush with olive oil and grill until crisp and lightly charred.

Plating (Luxury Talon Style)

Place grilled portobello slightly off-center.

Spoon tomato confit around and beneath.

Set halibut on top of the mushroom.

Arrange spot prawns around the fish.

Add zucchini croutons and oven-dried tomatoes for texture.

Top halibut with a light fennel citrus salad.

Lean grilled focaccia against the bowl for height.

Finish with:

Olive oil drizzle

Fresh herbs

Citrus zest

Chef Notes

Halibut is the star—do not overcook.

Build layers: earthy (mushroom) + rich (confit) + bright (citrus).

Texture contrast (croutons + prawns) elevates the dish.

Works beautifully as a signature entrée.