4 tsps. fresh lemon juice
1/4 cup extra-virgin olive oil
1 medium shallot peeled, diced
2 tsps. capers
3 Tbsps. fresh basil, chiffonade
3 Tbsps. parsley, chopped
Salt and pepper, to taste
3 stalks celery
Julienne celery, carrots, and leeks. Blanch, set to side.
1 tsp. olive oil
4 pieces: 6 ozs. fresh Alaskan Halibut filets
In a small bowl, whisk vinaigrette ingredients together, season to taste. Reserve at room temperature.
Heat olive oil in a large sauté pan, over medium high heat. Carefully add halibut to pan. Sear 2 to3 minutes each side until golden brown.
Create a bed of the shoestring vegetables, place halibut on top. Drizzle dressing over the halibut. Dust with fine salt and black pepper before serving.
By Chef Brian Scheehser of Trellis at Heathman Hotel; Contributed by Ellen Swandiak, our Hip Hostess columnist