Recipe: Tomato Caper Braised Halibut from Tommy V's

Categories: Chef Chat
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Nicki Escudero
Tomato Caper Braised Halibut
When head chef Matt Alleshouse of Tommy V's Osteria Pizzeria created this recipe, he was looking to put a new twist on an old meal--the hunters-style dish.


Typical hunters' dishes are made in one pot, cooked with the meat the hunter caught. It's a technique that's been used hundreds of years, but in this case, Alleshouse uses halibut instead of a land meat.

"It's almost like peasant food, and to me, that's where everybody got their start," Alleshouse says. "The inspiration behind it was, how do I make a peasant dish appealing and taste fantastic even though they were doing it hundreds of years ago?"

While he says swordfish is popular in Italy, he decided to go with halibut since it's more American-friendly. He also braises the fish in the tomato caper broth, which gives the entirety of the fish full flavor.

Tomato Caper Braised Halibut

4 5-ounce halibut fillets
1/4 cup capers
1/4 cup sliced mixed olives
1/2 cup caper juice
2 cups tomato sauce
2 garlic cloves, sliced
1 small shallot, sliced
4 basil leaves, chopped
1 pound raw orechetti pasta, cooked in salted boiling water
Salt and pepper to taste
1 ounce olive oil

Heat the capers, juice, olives and tomato sauce in a pot, and bring to a simmer. Season and sear the halibut until golden brown over medium-high heat. Turn the fish over and cover with the tomato caper sauce. Cook over medium heat, about 4 minutes, or until the fish is slightly firm. Place hot pasta on a plate with the halibut on top. Cover with sauce and garnish with basil.



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