Summer Recipe Series: Charcoal’s Crispy Halibut With Salsa Verde And Burnt Cucumber Vinagrette

Recreate one of the incredible dishes from Charcoal's kitchen with their Crispy Halibut recipe. (Photo courtesy: Charcoal)

We’ve extolled the virtues of Charcoal BYOB to you before. Located in Yardley, Charcoal is producing some of the most interesting and thoughtful food we’ve had the pleasure of enjoying recently.

The chef-brother team of Mark and Eric Plescha have been nice enough to share their recipe for Crispy Halibut with Salsa Verde, Charred Tomatoes and Brunt Cucumber Vinaigrette with us.

This is certainly one of those meals that is sure to impress and while it may have a few steps, none of them are too complicated. We think the deliciousness will far outweigh the effort!

Crispy Halibut with Salsa Verde, Charred Tomatoes and Burnt Cucumber Vinaigrette

Burnt Cucumber Vinaigrette:
1 English Cucumber, peeled and cut in half lengthwise
1 cup Grapeseed Oil
1/2 cup Rice Wine Vinegar
Pinch of Xanthan Gum
Olive Oil for brushing
Fine Sea Salt to taste

Salsa Verde Ingredients:
5 Tomatillos, husked and rinsed
1 Avocado
Juice of 1 Lime
1/2 Jalapeño with seeds
1 Bunch Cilantro, leaves removed
1 Clove of Garlic
1 tsp Fine Sea Salt
2 tbsp Grapeseed Oil
1/2 tsp Xanthan Gum

Charred Tomato Ingredients:
4 Cherry Tomatoes
Olive Oil for brushing
Maldon sea salt

Halibut Ingredients:
5oz wild halibut, skin removed
Wondra Flour for dredging
Fine Sea Salt
White Pepper
2 tbsp Grapeseed Oil
2 tbsp Butter
1 Sprig Thyme
1 Clove of Garlic, smashed
Maldon Sea Salt (to finish)
Mâché for garnish

Directions:
Heat a grill or grill pan to medium high heat. Set fish on the counter and allow to come to room temperature while you make the sauces.

To make the vinaigrette, brush olive oil on the cucumber and place on char grill or grill pan. Continue to cook on one side only for 5 min until black. Remove cucumber from heat and allow to cool to room temperature. Rough chop the burnt cucumber and place in a blender with the remaining ingredients, blend for 1 minute. Pour out vinaigrette into a bowl and season with fine sea salt to taste. Reserve at room temp until ready to plate.

To make the Charred Tomatoes, cut the tomatoes in half. Brush them with olive oil and place on char grill or grill pan for 30 seconds until they begin to take on color and plump. Remove from heat and season with salt, keep warm.

Meanwhile, for the Salsa Verde, place everything but the xanthan gum in a blender and purée untill smooth. Once smooth, slowly tap in the xanthan gum and continue to purée for 1 minute. Transfer to a squeeze bottle (or other container) and store in the refrigerator until ready to plate.

For the Halibut, season both sides of fish with salt and white pepper. Sprinkle one side with Wondra flour and tap off excess. Heat a cast iron skillet to high and add Grapeseed oil. Once oil begins to thin and slightly smoke, place fish in pan, Wondra side down, reduce heat to medium low and continue to cook untouched for 4 minutes. Add butter, thyme, and garlic and baste over fish for 1 minute. Flip fish over and remove skillet from heat. Allow fish to continue cooking in skillet, off heat, for 3 minutes. Remove fish from pan and place on plate, season with Maldon salt.

To finish:
Place fish on plate showcasing the sear. Place dots of salsa verde around the fish and plate. Place the tomatoes adjacent to the salsa verde. Lightly dress the mâché with the burnt cucumber vinaigrette. ENJOY!