Sprinkle the halibut with 1 tablespoon sea salt and let sit in the refrigerator for 45 minutes. Rinse and dry well, put on a plate and refrigerate, unwrapped, for at least 45 minutes. This process ...
Heat a grill. Place tomatoes in a sieve. Place sieve on grill over indirect heat. Cover grill and smoke tomatoes until slightly wilted, about 30 minutes. Transfer to a food processor along with ...
Johnny's Italian Steakhouse, Executive Chef, Eric Hills dishes up potato crusted Halibut with herb gnocchi and smoked tomato. 6 ounce piece of Halibut 2 Yukon Gold potatoes, On a mandolin, slice the ...
This dish, featured in the Charred & Smoked Trend of Flavor Forecast 25th Edition, combines halibut fillets dusted with OLD BAY® Seasoning and blackened for a crisp, charred crust. A smoky ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results