RECIPE OF THE MONTH: MARCH

Halibut with Citrus Brown Butter Sauce

by Paul Cummings, Owner and Head Chef at Indulge Natural and Organic Kitchen 

On March 19, 2010, Paul cooked up this delicious recipe on a Rogers TV segment called "Cooking With Youth". Here's where Paul lets us in on the secrets for how the halibut with citrus brown butter sauce is made.

Halibut
• 1 teaspoon unsalted butter
• 2 tablespoons olive oil
• 4 halibut filets, about 4 ounces/110 g each
• 1 pinch salt and pepper

Citrus Brown Butter
• 3 teaspoons unsalted butter
• 1 lemon
• zest of 1 lemon and 1 blood orange
• 1 blood orange (segmented)
• fresh chopped herbs

Roasted Vegetables
• 1 parsnip
• 1 carrot
• 12 baby potatoes
• 12 asparagus spears
• 1 teaspoon olive oil
• salt and pepper to taste

1. Preheat oven to 400 degrees F. 
2. Peel and cut carrots and parsnips into bite sized pieces. Place vegetables in an oven safe container, coat with olive oil and add a pinch of salt and pepper. Roast parsnips, carrots and baby potatoes for 15 minutes or until cooked through but not mushy. Add asparagus and cook for 5 more minutes.

Citrus Brown Butter Sauce:
1. Melt the butter and cook until lightly brown and foaming.
2. Add a squeeze of lemon juice, and set aside.
3. To finish, add fresh herbs and citrus segments.

Halibut:
1. Heat the oil in a frying pan.
2. Season the fish on both sides, lay in the pan and fry four minutes. Flip, and place in oven for four to six minutes.

To Serve:
1. Reheat brown butter sauce.
2. Place vegetables on bottom of plate
3. Place Halibut over vegetables and drizzle with citrus brown butter sauce.