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.


The Ritz-Carlton

455 Grand Bay Dr.,

Key Biscayne, Florida 33149

(305) 365-4500

Join our Newsletter for the latest news right to your inbox