Baked Northern Halibut

Name: Baked Northern Halibut with Shrimp Vinaigrette
Yield: 1 serving
Cuisine: Tuscan / Italian
Ingredients: Halibut filet; Shrimp; Basil; Garlic; Fingerling potatoes; Olive oil; White wine; Lemon juice

Basil-Garlic Crust • Fingerling Potatoes • Shrimp Vinaigrette

Baked halibut with basil crust, shrimp vinaigrette and potatoes

Ingredients

8 oz Northern halibut filet
Fresh basil leaves
Boiled garlic cloves
White & purple fingerling potatoes
Shrimp (36/40)
Shrimp shells
Shallot
Tomato paste
White wine
Dijon mustard
Lemon juice
Extra virgin olive oil

Preparation

Prepare shrimp coulis vinaigrette from shells and aromatics. Blend basil, garlic and olive oil into a paste. Bake halibut gently at 320°F until just set. Plate on potato and shrimp salad, finish with vinaigrette.

HACCP – Seafood Control

Step	Hazard	Limit	Control
Receiving	Histamine	<38°F	Reject if above
Storage	Bacterial	32–38°F	Ice & drainage
Cooking	Pathogens	145°F	Verify temp
Holding	Growth	>140°F	Time control

🍷 Auto Wine Suggestion

Selection based on lean white fish, acidity and herbal profile.

Food & Wine Cost Engineering

Item	Cost
Food Cost / Portion	$12.40
Wine Cost / Glass	$6.90
Suggested Menu Price	$36.00
Food Cost %	34%

Dietary Info

Nutrition Facts

Calories	460
Protein	42g
Fat	30g
Carbohydrates	9g