The Chef: Ezio Gamba
The Restaurant: Cioppino inside the Ritz-Carlton on Key Biscayne.
The Dish: Roasted Halibut
Ingredients for Halibut:
- 2 halibut filets cut into 7-oz. pieces
- 3 Tbs olive oil
- Salt and pepper to taste
- 4 smoked bacon pieces- sliced 2 inches by 2 inches
Method of Preparation:
- Heat olive oil in a pan. Season fish with salt and pepper- to taste.
- When the pan begins to smoke- sear the halibut until it’s golden brown about 3 minutes on each side.
- Now, brush on Chef Ezio’s homemade barbecue sauce and finish in the oven at 300 degrees- for 4-6 minutes depending on the thickness of the fish. When you see little white dots on the sides of the fish- it’s done.
- In a pan, cook bacon pieces until crispy- drain and set aside.
To Plate:
Serve each Halibut fillet on a bed of braised lentils and top with 2 pieces of bacon and a drizzle of olive oil.
Serves 2
Serving suggestion: Brunello di Montalchino wine from Tuscany
Ingredients for Braised Lentils:
- 1 carrot finely chopped
- 2 celery sticks finely chopped
- 1 small onion finely chopped
- 2 garlic cloves finely chopped
- 2 cups lentils
- 5 cups chicken stock
- 2 Tbs. extra virgin olive oil
- Salt and pepper to taste
*Add olive oil to a large pot and sauté all vegetables. Add lentils and chicken stock. Simmer until stock is absorbed and lentils are tender.
Ingredients for Barbecue sauce:
- 1 cup Balsamic vinegar
- 1 Tsp Dijon mustard
- 3/4 cup ketchup
- 1 clove garlic finely chopped
- 3/4 cup brown sugar
- 1 Tsp salt
*Combine all ingredients in a large pot and simmer for two hours, stirring occasionally.
Cioppino
The Ritz-Carlton
455 Grand Bay Dr.,
Key Biscayne, Florida 33149
(305) 365-4500
http://www.ritzcarlton.com/en/Properties/KeyBiscayne/Dining/Cioppino/Default.htm