Restaurants›T. Cook's at Royal Palms Resort & Spa›Halibut Recipe

Halibut Recipe

Inspired by T. Cook's at Royal Palms Resort & Spa
Time1h
Serves4

Sweet Potato Pave, Pancetta, Brussel Sprouts, Maple Buerre Blanc, Savory Oats

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Ingredients

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Halibut and Accompaniments

Method

Cooking Instructions

1

Prepare the Sweet Potato Pave

Peel and slice sweet potatoes into thin rounds. Layer them in a baking dish, seasoning each layer with salt and pepper. Cover with foil and bake at 375°F (190°C) for about 30 minutes until tender. Remove foil and bake for an additional 15 minutes until slightly crispy on top.

2

Cook the Pancetta and Brussel Sprouts

In a skillet, heat olive oil over medium heat. Add diced pancetta and cook until crispy. Add halved brussel sprouts and sauté until golden brown and tender, about 8-10 minutes. Season with salt and pepper.

3

Make the Maple Buerre Blanc

In a saucepan, combine maple syrup and a splash of vinegar. Simmer until reduced by half. Remove from heat and whisk in butter until emulsified. Season with salt and pepper.

4

Cook the Halibut

Season halibut fillets with salt and pepper. In a non-stick skillet, heat olive oil over medium-high heat. Add halibut and cook for 3-4 minutes on each side until golden and cooked through.

5

Prepare the Savory Oats

In a saucepan, bring vegetable broth to a boil. Stir in oats and a pinch of salt. Reduce heat and simmer for 5-7 minutes until creamy. Adjust seasoning as needed.

6

Plate the Dish

On each plate, place a portion of sweet potato pave, top with halibut, and arrange pancetta and brussel sprouts on the side. Drizzle maple buerre blanc over the fish and garnish with savory oats.