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October 20, 2009

Seattle Foodies Enjoy a Hawaiian Dining Experience in Their Backyard

Chef Miller, Wailea Beach Marriott Resort & Spa

Hawaii cuisine continues to be the talk of the foodie crowd in Seattle where a Marriott Resorts Hawaii island-inspired entree is featured each Aloha Friday during the month of October by Chef Chris Frothingham of 2100 Bistro & Bar at the Seattle Marriott Waterfront. Wailea Beach Marriott Resort & Spa's entree, Seared Halibut with Soy Bean and Heirloom Tomato Salad and Tomato Lime Vinaigrette, was the featured dish on Friday, October 16th.

Seared Halibut

Here's the recipe!

Seared Halibut
1 tbsp Canola Oil
6 oz Halibut
Salt and Pepper to taste
1 tbsp Butter

Heat pan to just smoking. Add seasoned fish. Sear for 1 minute and place in 400 degree oven until fish is 90% cooked on one side. Flip, drain excess oil and place 1 tbsp of butter over top of fish. Return to fire and cook 1 minute.

Soy Bean Salad
2 c Soy Beans, shelled
16 Sweet Tomatoes, halved
4 tbsp Extra Virgin Olive Oil
1 tsp Lime Zest
Salt and Pepper to taste

Tomato Lime Vinaigrette
12 Sun Dried Tomatoes (rehydrated in water overnight)
6 oz Tomato Water (puree 5 tomatoes in food processor and drain overnight through 3 layer cheese cloth)
1 tsp Lime Zest
1 tbsp Tahini
1 Egg Yolk
1½  c Canola Oil
Salt and Pepper to taste

Combine sundried tomatoes, egg yolk, tomato water, lime zest and tahini in blender and puree until smooth. Drizzle in canola oil and season with salt and black pepper.

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