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Brizola at Greektown Casino

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(WJBK) - Brizola Halibut with citrus and chive

1 piece 7-8 ounce, fresh halibut, all bones and skin remove
1 ounce grape seed oil (for cooking)
Salt and pepper to season
2 ounces clamshell mushrooms
 1 russet potato, small diced
3 ounces fresh cream
1 ounce fresh grated organic white cheddar,( or any cheese you prefer)
3 ounces cooking stock (chicken, fish or vegetable)
½ teaspoon chopped chive
Start by cooking the diced potato in a small pot with the cooking stock, cook until the potatoes are softened
Add the cream and season to taste, reduce until cream and potatoes have thickened and add the cheese and chopped chive
Pull off the heat and let stand
Next, in a hot pan, sear the halibut skin side up (remember which side had the skin) using the grape seed oil
(a non stick pan works well)
Sear it on one side until golden brown and turn it over,
Add the mushrooms to the pan and place in the oven, cook to an internal temperature of 145 degrees F (about 8 minutes)
Reduce ¼ cup of the following, orange juice, lemon juice, grapefruit juice
Cook the liquid to retrieve ¼ cup total, add 1 tablespoon of honey and let cool slightly
Add a pinch of fresh chopped dill and 1 ounce of whole butter stirring until all the butter is melted and sauce combined
¼ cup fresh cut chive 1 inch in length
1 red radish cut fine julienne
6 grapefruit segments
1 teaspoon quality olive oil and ½ teaspoon chardonnay vinegar
Mix all ingredients together and top you seared halibut
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