Two seasonal halibut recipes from Semiahmoo Resort’s executive chef

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Devin Kellogg has been working at Semiahmoo Resort since April 2017. He is a Washington native with over 20 years of professional culinary experience. Kellogg looks to incorporate his experiences with the bounty of the Pacific Northwest into fun approachable cuisine that highlights its beauty and abundance.

Pan seared local halibut with rhubarb compote and micro red sorrel

Spring time means the first of the season produce and the start of the halibut runs. Though it’s officially summer, it’s not too late for rhubarb and this recipe. I like a simple pan sear on my fish using a combination of butter and olive oil to give the halibut a nice caramelized crust. Being one of the first vegetables of spring makes rhubarb a great complement to early season halibut with a sweet and tart finish. Red sorrel adds a lemony herbal tang which ties everything together.

Ingredients: 
4 6-oz halibut filets
2 oz butter
2 oz olive oil

Rhubarb compote:
2 T. olive oil
2 T. ginger – fresh, peeled and minced
1 T. garlic - minced
3 T. shallot - minced
12 oz Rhubarb - trimmed, cleaned and large diced
1/4 cup red wine vinegar
4 T. honey
1 orange - zest and juice
1 pinch nutmeg - finely grated
1 pinch cardamom – finely ground
2 T. chives - fresh, minced
20-30 micro red sorrel leaves

Preparation:

For the rhubarb compote, heat up olive oil in a small sauce pot. Add ginger, garlic and shallots, sauté until translucent, 2-4 minutes. 

Add the rest of the ingredients except the fresh chives. Turn down heat to medium and cook until rhubarb is tender and cooked through, 5-7 minutes.

Start with a cold sauté pan over medium high heat with 2  T. of olive oil and 2  T. butter. Once the butter has just started to melt, add the halibut filets. Cook on high until the halibut develops a nice golden brown color. 

Carefully turn over the halibut and lower the heat to medium. Continue to cook until desired doneness is achieved. 

Serve with warm rhubarb compote and fresh sorrel for a nice tangy finish.

Halibut ceviche with citrus, mint and aji amarillo chilis

On a recent trip to Peru, I fell in love with Ceviche. With Asian, European and African immigrants over the years, the Peruvian cuisine has evolved into a culinary front runner. 

All these influences contribute to one of the freshest and most exciting food destinations to date. The “Leche de Tigre” sauce that is created by marinating the halibut quickly is prized all over Peru for its health benefits as well as its incredible flavor.

Ingredients:
6 oz halibut filet, sliced very thin
1 aji amarillo chili
½ cup orange juice
½ cup lime juice
2 T. fish sauce 
2 T. shallot, finely chopped
2 T. cilantro, finely chopped
2 T. mint, finely chopped
1 T. olive oil

Garnishes
Cooked and sliced sweet potato
Cancha – Peruvian corn nuts

Preparation:
To prepare the ceviche, simply slice the halibut as thinly as possible.
Mix the rest of the ingredients together in a mixing bowl and add the sliced halibut.
Marinate anywhere from 3 to 30 minutes depending on your desired texture.
For the garnishes, bake and cool a sweet potato. Slice and serve cold.
If you can find cancha at a specialty store, it adds a great toasty crunch.

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