INSIDE MY KITCHEN: BLACK PEPPER LOCAL HALIBUT

Are you salivating yet?!?!  Talk about yin and yang.  I crust the Pacific Halibut with crushed black pepper and glaze local haricot verts with balsamic teriyaki creating a sweet and spicy tongue twisting bite.  This is a dish that can neglect the veges if you are not a fan but cannot leave out the balsamic teriyaki glaze.  The Halibut can be replaced by cod, sea bass, and even sole for a more delicate flavor.

Recipe:

1/2#  Haricot Verts

1 ea  Halibut Fillets (6-8oz)

3T  Balsamic Teriyaki (3/4C Teriyaki : 1/4C Balsamic Vinegar)

3T  Black Peppercorns (crushed with the back of a cup)

Salt

Preheat the oven to 400*F. Sprinkle the halibut fillets with salt and press into crushed black pepper.  Heat olive oil in an ovenproof frying pan until smoke point.  Remove from heat and place seasoned halibut fillets in oil until crispy.  Then flip and place the pan in oven.  

Bake in the oven for 10 minutes.  Remove from ove and set aside when done.  Multi-tasking is a must in the kitchen.  So while the fish is cooking in the oven bring the balsamic teriyaki sauce to a boil and reduce until syrup consistency. 

Saute the haricot verts in 2T of olive oil for one minutes.  Add 1/4C of water to the pan and cover for 2 minutes.  Add the balsamic teriyaki t the haricot verts and place on serving dish.  Place the peppercorn halibut fillet on top of the balsamic glazed haicot verts and dig in.