Temecula & Murrieta foodies are especially interested in Chef's who abide by the Farm to Fork / Buy Local mantra. Here's a chef in Washington State who sings that same song.
Long before it was fashionable to "go green", Chef Lowell was and still remains a passionate advocate and long time supporter of Washington farms and wineries. He participates in local sorticulture events such as the Annual Snohomish County Focus on Farming, feeding 650 local farmers in support of their efforts to preserve Washington State's farmland. Russell’s
Enjoy this recipe and wine pairing from Chef Lowell. The restaurant is a rustic, yet elegant restaurant in the North Creek area of Bothell, WA. The ingredients can easily be found at your local supermarket or Farmers Market.
Pan Seared Halibut with Cherry and Poblano Salsa
Compliments of Russell’s Restaurant (Bothell, WA)
Russell Lowell, Executive Chef and Owner
Pair with Cristom Winery 2008 Eileen Vineyard Pinot Noir ($50)
2 T canola oil
1 c chipolini onions, diced cut
1 c Washington Cherries, Bing or Rainier your choice, seeded
½ c Minced yellow bell pepper
½ c Roasted, seeded and diced Poblano Peppers
1 T Chopped parsley
2 T Honey
Kosher salt to taste
Squeeze of half of a lemon
Sauté onions in cooking oil on medium low heat until onions are translucent. Set to the side and cool to room temperature. Mix diced peppers, cherries, sautéed onions, minced parsley, honey, lemon juice, and ½ t kosher salt. Gently stir ingredients together and let sit for ½ hour. Taste and season accordingly with more lemon juice or kosher salt if necessary.
To cook the halibut
4 ea 6 oz Halibut Fillets
2 oz Light Cooking oil
Salt and Pepper
Preheat oven to 400 degrees F.
Lightly pat dry the halibut fillets with a paper towel. Season with salt and pepper. In a non-stick skillet, heat oil on medium high until 350 degrees. Lay halibut fillets seasoning side down into the oil and fry for two to three minutes until golden brown, do not turn, do not check, let the halibut crisp. Drain excess oil and place halibut, seared side down, on a baking tray and cook in the oven for 5 to 8 minutes until desired doneness. Remove from the oven and transfer immediately to plate. Top with room temperature salsa.
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