Recipes by Chef Larry Tollen

Couple of Recipes that Larry sent to us - have not tried these but am posting them here as an archive.  Can't wait to try these - hopefully in the next week :)

GRILLED HALIBUT w/PINEAPPLE & ROASTED RED PEPPER SALSA

Serves 4

4 -(4-5oz) Halibut Fillets skinned, boned and patted dry.
1TBL – Chinese style Chili & Garlic Paste
2TBL – Canola or Safflower Oil
1tsp Toasted Sesame Oil
1tsp – Rice Wine Vinegar
1/2tsp Sea Salt
1TBL finely minced fresh Cilantro

Mix all together well. Place in a non-reactive baking dish. Dip Halibut on both sides and leave in marinade for 15-60 minutes before grilling.
While fish is marinating is a good time to mix Salsa together, though Salsa may be made up to 2 days in advance and refrigerated.
Pineapple & Roasted Red Pepper Salsa:
1 –20oz can DOLE Pineapple Chunks in natural juice. Drain chunks in colander for a few minutes before coarsely chopping. Don’t over chop; leave larger pieces. Save pineapple juice for other use if desired.
1 –Large Roasted Red Pepper. To roast pepper: Place pepper on either a very hot grill or directly on top of a gas stove top burner set to high. Carefully char pepper, until 90% or better is completely blackened. This is a relatively short process, if you start with a hot enough fire. I like using tongs to rotate the pepper carefully. Once blackened, remove pepper from fire and under gently running cool water wipe away blackened skin by hand. Pat dry with paper towels cut in half, removing seeds and core. Rough chop and add to bowl. Note, a little blackened skin remaining on the pepper is fine, it adds taste. Don’t make yourself crazy, this is meant to be a fast and easy dish.
2 TBL –Brown sugar.
¼ tsp -Hot Red Pepper Flakes
1tsp -Sea Salt
1tsp – Toasted Sesame Oil
1TBL –Fresh Lime Juice
1/4C Fresh chopped Cilantro
2-3 Scallions, cleaned, and sliced thinly.
Toss all together gently in a non-reactive bowl. Taste to see if more salt is desired. Cover and let sit refrigerated until ready to use.
On a very hot preheated grill, place Halibut fillets. Fish should be 4-5 inches from fire/coals. Cook 2 minutes, and with large spatula, lift fish, turn 90 degrees, and place same side down. (Note: this will give you a nice grill marks). Cook another 3 minutes. Flip fish over and cook 3-5 minutes longer. Fish should just be opaque in center.
To Serve: Place fillet on plate hot from grill, spoon a couple of generous Tablespoons of salsa on top leaving half of the fish showing, Garnish with Cilantro sprig. Accompany with a nice rice pilaf (see suggestion below) and fresh steamed vegetables.

VEGETABEL RICE PILAF

Serves 4

In a small pot heat till simmering
1C – Water mixed with
3/4C – Chicken Stock

Place 1C -Mahatma Jasmine Rice in 1Cup water. Let sit till stock above is simmering. Drain rice and add to Stock. Simmer 15 minutes covered and then add the following:

1 Scallion. Cleaned and finely sliced.
½ Carrot, peeled, and minced very fine.
½ Stalk Celery, cleaned and minced very fine
Sauté all in 6” non-stick pan, over high heat in 1tsp Toasted Sesame Oil. Cook 60 seconds, shaking regularly, add 1tsp Sea Salt to vegetable mix before adding to rice.

Once vegetables are added to rice, cover and simmer 10 minutes longer. Turn off heat and let rice sit for 20 minutes or more before serving. Gently reheat of necessary.