Halibut Romano-Asiago Cakes

Halibut Romano-Asiago Cakes
Halibut Romano-Asiago Cakes

This is a an elegant dish that your guests will remember! When halibut is in season we suggest you give this Redondo Beach favorite a try. Quality halibut is easy to recognize — it smells fresh, like the ocean and has firm, white flesh. Keep it cool on the trip home from the market and then rinse it under cold water. 4 Servings

Halibut Romano-Asiago Cakes
with Chive Vinaigrette and Buerre Blanc

Serves 4

Halibut Romano-Asiago Cakes Ingredients

1 tablespoon canola oil
1/2 cup onion, diced
1/2 cup celery, diced
1/4 cup green pepper, diced
1 clove garlic, minced
1 pound halibut, 1/2 inch dice
1/3 cup mayonnaise
1 tablespoon Worcestershire
1/2 bunch fresh parsley, chopped
1 cup panko
1/2 cup Romano cheese, grated
1/4 cup Asiago cheese, grated

Halibut Romano-Asiago Cakes Directions
  1. In a small sauté pan over medium high heat add oil until hot. Sauté onion, celery and green pepper until onion is translucent.
  2. Add garlic and cook 1 minute. Remove from heat.
  3. In large bowl combine halibut, mayonnaise, Worcestershire, parsley, panko, Romano and Asiago.
  4. Add cooled vegetables and combine well. Roll into 3" balls and flatten into thick pancakes.
  5. Heat canola oil in sauté pan and cook until golden brown — turning once.
Chive Vinaigrette Ingredients

4 tablespoon champagne vinegar
1/4 cup fresh chives, chopped
1 teaspoon mustard
1/2 teaspoon garlic, minced
1 teaspoon shallots, minced
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 cup olive oil

Chive Vinaigrette Directions
  1. In a small bowl combine vinegar, chives, mustard, garlic, shallots, sugar, salt and pepper and mix until combined.
  2. Slowly add olive oil until emulsified. Set aside.
Directions To Serve
  1. Arrange Halibut Romano-Asiago Cakes in center of salad or serving plate.
  2. Drizzle with Chive Vinaigrette.
  3. Strain marinated halibut and carefully combine with chilled vegetables.
  4. Scoop onto center of plate and place a dollop of cocktail sauce on top and garnish with cilantro.
  5. We suggest you serve with blue tortilla chips!
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