Grilled Halibut with Squash Emulsion

Adapted by
November 2008
Yield: 4 servings


Squash Emulsion
4 tablespoons unsalted butter
1 large yellow onion, peeled and thinly sliced
2 shallots, peeled and thinly sliced
kosher salt and freshly ground black pepper, to taste
3/4 cup freshly squeezed orange juice
Juice from 3 lemons
2 small green zucchini, washed and thinly sliced
2 small yellow squash, washed and thinly sliced
2 Granny Smith apples, washed, cored and thinly sliced (do not peel)
2 teaspoons Spanish saffron threads
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoons ground ginger
1 tablespoon Worcestershire sauce
1 tablespoon Sherry vinegar
vegetable oil
4 8-ounce pieces of skinless halibut (East or West Coast depending on availability)
kosher salt and freshly ground black pepper, to taste


For the Squash Emulsion:
Melt butter in a medium pot over low heat. Add onion and shallot. Season with salt and pepper to taste. Cook for 5 to 8 minutes, or until the onion is tender. Add orange juice, lemon juice, zucchini and yellow squash. Season with salt and pepper and stir until blended. Cook over low heat for 10 minutes or until vegetables become tender. Stir in apple slices, saffron, cumin, coriander and ginger. Season with salt and pepper. Cook for an additional 10 minutes. Stir in Worcestershire sauce. While mixture is hot, blend in batches in a blender or food processor until smooth. Add Sherry vinegar and adjust seasoning.

For the Halibut:
Preheat grill to medium heat. Clean and oil grate well. Season both sides of halibut pieces with salt and pepper. When grill is hot, place fish pieces on grate, skin side up, and cook without disturbing for 3 to 4 minutes. Rotate fish pieces 45 degrees on grill and cook for an additional 3 minutes. Using a metal spatula, turn fish pieces over and cook for about 3 to 5 minutes.

To Assemble and Serve:
Pour a circle of warm squash emulsion in the center of four dinner plates. Top each with a piece of grilled halibut.

Wine Pairings
Pinot Blanc
White Rioja