Right Bite: Baja Halibut with Cumin Tartar Sauce

Sous Chef Brad Curlee from Soundings Restaurant at the John G. Shedd Aquarium shares a recipe for Baja Halibut with Cumin Tartar Sauce.

Serves 8.

Cumin Tartar Sauce:

3 cups Mayonnaise

1/2 cup chopped Dill pickle

1 Tbsp Dijon mustard

1 Tbsp Ground cumin

1 Teaspoon Sugar

1 Tbsp Worcestershire

1/2 of a Lemon - juiced (about 2 Tbsp)

1/2 of a Lime - juiced (about 2 Teaspoons)

In a bowl, combine all ingredients and blend together with a wire whisk.

Set aside.

Baja Halibut:

3 lbs. Alaskan Halibut

2 small Limes thinly sliced

2 Tbsp Ground cumin

Salt and Pepper to taste

1 Red onion - julienne

1 Avocado - sliced

½ cup Cilantro - chopped

~Preheat oven to 350°F. Season both sides of Halibut with salt, pepper and cumin.

~On a grill or in a sauté pan, sear the fish for 2-3 minutes each side. Place fish in the oven for 5 to 8 minutes.

~Place on a plate and top with lime slices, red onion, avocado and cilantro. Serve with cumin tartar sauce.

Calypso Tilapia

Serves 2

4-6 oz. Tilapia Fillet

6 whole Limes juiced

1/2 cup Tequila

1 1/2 cup Pineapple juice

1 bunch Cilantro - chopped

3 whole small Jalapeno, diced and de-seeded

2 Tbsp Chili powder

2 Tbsp Ground cumin

1 whole Red Onion - julienne

1 whole Green Pepper - julienne (seeded)

1 whole Red Sweet Pepper - julienne (seeded)

~With a wire whisk, mix lime juice, pineapple juice, tequila, cilantro, jalapeño, chili powder, and ground cumin and use to marinate the fish for about one hour.

~Remove fish and bring marinade to a boil, then reduce heat to low.

~In a separate pan, sauté fish for 3-4 minutes on each side. Remove fish from pan and keep warm.

~In same pan sauté onion and peppers for 4-5 minutes and place on top of fish. ~Use the heated marinade to glaze fish.

Rainbow Trout with Brown Butter, Pecan and Sage Sauce

Serves 8

8 boneless Rainbow Trout filets (or 4 whole fish)

1/3 cup Shallots or red onions finely diced

8 Sage leaves  keep whole

2 Tbsp Sun-dried tomatoes  julienne

2 Tbsp Dried cherries  julienne

2 Tbsp Pecans - chopped

1 teaspoon Garlic  minced

1 teaspoon Lemon zest

1 cup White wine

12 tbsp of butter (equals 1 ½ sticks of butter)

1 1/2 teaspoons Salt and Pepper  mixed together

~Cut thin slices into the skin of the Rainbow Trout and sprinkle fish with 1 teaspoon of salt and pepper. Heat 2 Tbsp of butter in a large sauté pan. Sauté the Rainbow Trout in butter for 1 minute on each side then place the pieces on a greased cookie sheet, skin side down to be finished in the oven.

~In the warm sauté pan add ½ a stick of butter. Let the butter melt and brown. Note: If the pan is too hot the butter will burn. Don't panic if this begins to happen, remove the pan from the burner and return it to the heat as needed to heat the butter. Once the butter is browning add the pecans, sun-dried tomatoes, sage leaves, cherries, garlic and shallots, and sauté for 2 minutes.

~Add white wine and let simmer for 1 minute. Stir in remaining butter; while it melts add salt and pepper to taste.

~While the sauce is being prepared finish fish in the oven at 350°F for 5 minutes. To serve, plate the Rainbow Trout, pour the brown butter sauce on top and garnish with sage leaves.

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