Monday, March 8, 2021

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Tracy Ireland’s Recipes

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Tracy Ireland was most recently Chef on the luxury motor yacht Golden Boy II and is our featured chef from this spectacular vessel.  Here are some photos of Tracy’s work as well as her recipe for “Nut-Crusted Halibut with Puttanesca Sauce.”

Nut-Crusted Halibut with
Puttanesca Sauce

Serves 5

Ingredients

5 x 6 oz. Filets of halibut, 1 inch thick

Salt and pepper

1 cup breadcrumbs

1/3 cup finely chopped almonds

1 cup flour

3 whole eggs, beaten

1/3 cup olive oil

3 cloves garlic, minced

4 anchovy filets chopped, or 2 teaspoons anchovy paste

1/2 teaspoon crushed red pepper flakes

3 cups fresh tomatoes, peeled, seeded and chopped

1 tablespoon tomato paste

2 tablespoons drained capers

1/2 cup pitted Kalamata or Greek olives, sliced

¼ cup olive oil

Fresh Basil leaves

Preparation

Preheat the oven to 350º F.

Season Halibut filets with salt and pepper.

Combine the breadcrumbs and the almonds in the bowl of a food processor and
pulse until the almonds are finely chopped. Place in a medium sized bowl.

Place the flour in a bowl. Line up the fish filets, then the flour, the beaten
eggs, the almond/breadcrumb mixture, and a tray to lay the breaded filets on.

Bread the halibut with a standard breading procedure. Dredge the fish in the
flour, dip in the egg, then coat with the crumb mixture. Keep refrigerated
until ready to cook.

In a medium sized sauté pan, heat the olive oil, then add the minced garlic the
anchovies, and the red pepper flakes. Cook gently and do not brown the garlic.

Add the chopped tomatoes and tomato paste. Simmer for 10
minutes or until thickened slightly. Add the capers and olives and cook for 5
minutes more.

Cook the fish. Heat the olive oil in a large sauté pan over
medium high heat. Cook the breaded filets about 1 minute on each side until
lightly golden. Place on parchment lined baking sheet and bake for 7 minutes.
Check the fish with a fork for doneness. The filets should be very moist in the
middle.

To serve, place the halibut filet on a warmed plate. Top with
a spoonful of Puttanesca Sauce and garnish with fresh basil.

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Recipes

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