A delicate fish requires a little finesse

It's been awhile since we've dined at Ocean Prime Beverly Hills. This is partly due to the pandemic and somewhat because of the tragic loss of Johnathon Miller (JT). He was the host with the most at the thriving eatery. Always gracious and eager to  help.  We went back shortly after his passing to have a glass of wine at the bar to his memory. JT knew his grapes. (That me with JT on the left and the executive chef.

The restaurant recently reopened, like most eateries in California, and I'm ready to return especially after seeing this Halibut dish by the now exec chef Ian Rough--who shared his recipe for my readers below.

Rough serves his Pacific Halibut with spring peas, fava beans, wild mushrooms, fennel, roasted fingerling potatoes and yellow tomato vinaigrette.  He pairs it a Sauvignon Blanc (not my favorite wine, I go for big buttery Chardonnays with my fish). But Chef says its crisp acidity and grapefruit undertones make it a perfect complement to the halibut or Ocean Prime’s Pineapple Picante, with pineapple infused Herradura Silver Tequila, picante, fresh squeezed lime juice and orange bitters, which adds a bright, light spice noted accent to the dish.

 Rough's recipe 

According to Chef Rough, halibut gets dry quite easily, so to keep it moist, he likes to brine his fish. To do so:

·       Submerge the fish in a mixture of 1qt cold water, 2 tablespoons salt and 1 tablespoon orange zest.

·       Micro plane the zest into water and salt.

·       Then mix well with a blender until the salt is dissolved.

·       Then add the cut portions of halibut and let soak for about 2 hours under refrigeration.

·       Then pan sear as needed.

·       Add a nice depth of flavor by sprinkling Fennel Pollen on the fish before searing it (note: fennel pollen can be purchased at Whole Foods and  other gourmet groceries as well as online at Amazon).

·       Sear the halibut in a non-stick pan on medium high heat with evoo. Cook on the fennel pollen side only so it forms a nice golden color.

·       Finish in the oven as needed and flip it over when you are ready to serve so the golden brown fennel pollen is on display. It gets a touch crispy as well. Great texture. 

 Serve with a nice green salad tossed in a light tomato vinaigrette and add a touch of the vinaigrette alongside the fish. It will compliment it well. 

 Dine there indoors or out

If you're in Los Angeles anywhere near Beverly Hills, Ocean Prime's Pacific Halibut is available through June and beyond; The entrée ranges from $48-54 depending upon market.  You can sit outdoors, by the bar or in the fine dining room.

Ocean Prime is located at 595 Wilshire Blvd, in beautiful Beverly Hills. For reservations call 310-859-4818 or go to www.ocean-prime.com.