Grilled Halibut and Zucchini Pillows with Fennel and Lemon Vinaigrette

Ingredients:
Halibut:
3 Fillets Atlantic Halibut 
Salt & Pepper, to taste
¼ cup Extra Virgin Olive Oil

Zucchini Pillows:
2 Zucchinis
¼ cup Panko Breadcrumbs 
Basil & Parsley, to taste 
Salt and Pepper, to taste
3 tbsp Buffalo Mozzarella Cheese

Potatoes:
4 Yukon Gold Potatoes
½ cup Extra Virgin Olive Oil
Salt and Pepper, to taste

Ragu:
½ cup Onions, sliced
¼ cup Fennel
¼ cup Chanterelle Mushrooms
½ cup Leeks
2 tbsp Butter
Lemon Juice
1 cup Tomatoes
1 sprig Thyme 

Method of Preparation:
Halibut:
First, season the halibut on both sides with salt and pepper. Let the pan come up to temperature and put the oil in. Once the fish is cooked on once side, flip the fish over. Place the pan into a 500-degree oven for 5-8 minutes. 

Zucchini Pillows:
Take a mandolin and cut the zucchini length wise. Take three pieces and fold them up. In the middle, put cheese and seasoning. Fold them together. Coat the outside with panko breadcrumbs and fresh basil, parsley, salt and pepper.  Place in a pan with oil. Flip the pillows once they are golden brown on one side.

Potatoes:
Slice the potatoes thin. Cover a hot pan in oil. Season the potatoes with salt and pepper on both sides. Place into the pan. Don’t crowd the pan. Remove from the pan once cooked.

Ragu:
Put the onions, fennel, mushrooms, leeks, butter into the same pan and cook down. Put the tomatoes into the pan. 

Plating:
Place three dollops of the sauce on a plate. Put the Zucchini Pillows on top. Drizzle with olive oil. Place the potatoes on a plate in a semi-circle or oval. Place the ragu on top of the potatoes. Lastly, put the halibut on top.  

Cast Iron Seared Halibut over Lobster Bake

Ingredients:

Olive Oil
Lobster
1 Garlic Clove
2 sticks Celery
½ cup of Fennel
1 White Onion, sliced
1 Leek
1 Lemongrass
1 Ginger
2 tbsp of Miso
3 tbsp of Soy Sauce
3 cups of Cold Water
3 tbsp Tomato Paste Salt,
pinch Benito flakes,
handful Seaweed
1 ear of corn
6 Pennsylvania Chanterelle Mushrooms
12 Clams
8 Fingerling Potatoes
½ cup Tuscan Kale
12 Cherry Tomatoes, sliced in half
1 tsp Lemon Juice
1 tsp Sherry Vinegar
Halibut
Salt & Pepper, season to taste
1 tpsb Butter
2 sprigs of parsley
1 tsp of Cherry Vinegar
1 tsp of Lemon Juice

Method of Preparation:
Add oil to a pot and put in the lobster shells. Slice a garlic glove. Add celery and fennel to the pot. Put the sliced onion into the pot as well as leek. Smash the lemon grass to release the oils and put it on the pot. Slice the ginger and add it. Let the lobster reduce down by turning down the heat. Add miso and soy sauce to the stock. Add the tomato paste. Take the stock of corn and remove the kernels. Place the corn into a hot pan with oil and sauté. Cut the stems off the mushrooms. Next, start to steam the clams. Add the fingerling potatoes to the pan with the corn. Add garlic and white onions to the pan. Also, add leeks.

Season one side of the halibut with salt and pepper before placing it in a cast iron pan. Let the halibut cook for a few minutes without touching it. Turn down the heat a little bit depending on the fish. Add the stock to the pan with the corn. Add the clam juice to pan as well as the sliced-up tomatoes. Slice up the lobster meat and add it the pan and mix. Season the other side of the fish and add butter and parsley. Flip the fish after adding the lemon juice and cherry vinegar. Add the Benito flakes and seaweed to the stock.

Plating: Place the lobster, corn into a bowl. Add the clams. Place the halibut on top of the clams.