Recipe: Sturgeon (or Halibut) with Tomato Bread Salad (Bradley Ogden)

(chef’s notes) Surgeon has a mellow flavor and a meaty texture. If you cannot find it, try halibut or seabass in this preparation. The recipe calls for Roasted Tomato Oil; you will have some leftover, so try scrambling some in eggs with jack cheese or use to replace some of the olive oil called for in your favorite vinaigrette.

SERVES 4
INGREDIENTS:

4 8-ounce sturgeon steaks, or halibut steaks, boneless, and skewered (use 2 wooden skewers pierced threw the steaks; so they keep their shape during the grilling)
2 tablespoons olive oil

1 teaspoon minced garlic

2 tablespoons chopped lemon zest

1 teaspoon kosher salt

1 teaspoon fresh ground black pepper

Warm Summer Tomato Bread Salad [see below]

Roasted Tomato Oil [see below]

Preheat grill.

Have your fish vendor prepare your sturgeon steak. (Try Cook’s in Menlo Park.) Combine the remaining ingredients in a bowl. Rub the mixture evenly into the steaks and marinate for at least half an hour before grilling. Grill over high heat for about 4 minutes on each side. Serve with the Warm Summer Tomato Bread Salad. Drizzle a little of the Roasted Tomato Oil over and around the steak.

WARM SUMMER TOMATO BREAD SALAD

Fresh and vine-ripened tomatoes are the keys to this recipe. This can be eaten
alone but goes very nicely with grilled lamb chops, roasted chicken or grilled tuna steak.

SERVES 4
INGREDIENTS:

2 cups 1-inch cubes, French baguette

2 cups sliced l-inch circles any combination of summer squashes, green zucchini,

golden zucchini, sunburst squash, patty pan

4 large vine-ripened tomatoes (about 4 cups) any combination of Beefsteak, red and

yellow or other varieties that are in season (fresh and vine ripened are the keys to this

recipe core and cut into 2-inch chunks

1 large red sweet bell pepper, roasted, skin and seeds removed, cut into 2-inch chunks

1/4 cup chopped fresh basil

1 teaspoon finely chopped fresh thyme

1 teaspoon minced summer savory or marjoram

2 tablespoons balsamic vinegar

1 teaspoon kosher salt

¾ teaspoon fresh ground black pepper

1 cup extra-virgin olive oil

1 tablespoon peeled and minced garlic

1 medium (about 1 cup) yellow Spanish onion, peeled and cut into 1-inch dice

½ cup pitted picholine olives

½ cup pitted dry cured black olives

Preheat oven to 400°.

In a large bowl, combine the baguette, summer squashes, tomatoes, roasted bell
pepper, herbs, balsamic, salt and pepper.

In a 1-quart non-corrosive saucepan, combine the olive oil, garlic, onion and
olives. Place over a low heat and cover with a lid. Sweat the ingredients for 4 minutes
to infuse the olive oil. Remove from the heat and pour ingredients over the tomato
mixture. Toss evenly to incorporate. Place in a large roasting pan or saute pan to lay
out on even layer and place on the middle rack of the oven. Bake 35 minutes, stirring
and tossing occasionally. Remove from the oven; adjust seasoning if needed with salt
and pepper. Serve Warm. If reserving for later use, cool immediately over an ice bath
and refrigerate.

SERVING SUGGESTIONS: May be served with grilled lamb chops, roasted chicken or
grilled tuna steak.

ROASTED TOMATO OIL

MAKES 2 CUPS
INGREDIENTS:

2 large (about 3 cups) red tomatoes cut into 2-inch chunks

½ AnaheimChile, seeded

6 cloves garlic, peeled and crushed

2 cups olive oil or extra-virgin olive oil

2 sprigs thyme

Preheat oven to 350°.

Combine all the ingredients in a small baking dish and roast for 1 hour. Strain and cool. Refrigerate until needed.

©Bradley M. Ogden

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