Recipe Overview
A refined seafood plate built around gently baked Northern halibut. A fresh basil-garlic crust adds aromatic lift, while white and purple fingerling potatoes, shrimp and a bright shell-based vinaigrette give the plate texture, acidity and coastal depth.
Chef Notes
Keep the halibut pearly and moist. Build the shrimp vinaigrette with enough reduction for depth but preserve its acidity; the basil-garlic mixture should remain fresh and aromatic rather than heavy.
Connected Experience
Use the ingredient icons to continue into the Tuscany Cuisine knowledge library, then send the scaled recipe into Menu Builder, Secondi Station, Live Inventory and production costing.
Ingredients
Base recipe = 1 servings. Minimum production = 4 servings.
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Northern Halibut Fillet — 227 g · 8 oz portionFISH-HALIBUT-001
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Fresh Basil Leaves — 12 gfresh_basil
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Garlic Cloves — 10 g · boiled before blendingTC-VEG-GARLIC-001
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White Fingerling Potatoes — 90 gTC-VEG-POTATO-001
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Purple Fingerling Potatoes — 90 gTC-VEG-POTATO-001
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Shrimp (36/40) — 60 g · for garnish / vinaigretteshrimp_36_40
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Shrimp Shells — 40 g · for vinaigrette baseshrimp_shells
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Shallot — 20 g · mincedVEG-SHALLOT-001
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Tomato Paste — 12 gtomato_paste
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Dry White Wine — 45 ml · for deglazingwhite_wine
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Dijon Mustard — 8 gCONDIMENT-MUSTARD-DIJON
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Fresh Lemon Juice — 15 ml · freshly squeezedFRUIT-CITRUS-LEMON-FRESH
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Extra Virgin Olive Oil — 22 mlOIL-0001
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Sea Salt — to tastesea_salt
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Black Pepper — to taste · freshly groundpeppercorn.black
Preparation
Minimum production timing: 25 active prep min · 0 passive min · 16 cook min · 4 plating min · 8 cleanup min.
- Prepare the shrimp vinaigrette: sweat the shallot, add the shrimp shells and tomato paste, deglaze with the white wine, reduce, then balance with lemon juice and Dijon mustard.
- Blend the fresh basil, boiled garlic and part of the extra virgin olive oil into a smooth aromatic paste for the crust.
- Cook the white and purple fingerling potatoes until tender. Keep their shape intact for the plated garnish.
- Season the halibut, apply the basil-garlic mixture, and bake gently at 320°F until just set, moist and pearly.
- Cook or warm the shrimp garnish as appropriate, combine with the fingerling potatoes, and season carefully.
- Plate the potato and shrimp garnish, position the halibut on top, and finish with the shrimp vinaigrette.
Service Suggestions
- Plate the halibut over the warm fingerling potato and shrimp garnish.
- Spoon shrimp vinaigrette around the fish rather than covering the crust.
- Finish with a restrained amount of fresh herb or basil oil if desired.
Dietary / HACCP Notes
- Allergen: Crustacean shellfish (shrimp); mustard may be an allergen depending on jurisdiction.
- Receiving: keep seafood at 38°F / 3.3°C or below and verify freshness.
- Cooking: cook fish to the operation's approved seafood standard; the source page lists 145°F.
- Cross-contact: separate raw shellfish and fish from ready-to-eat garnish components.
Nutrition (per serving, estimate)
| Calories | 460 |
| Protein | 42 g |
| Carbohydrates | 9 g |
| Fat | 30 g |
| Fiber | 2 g |
| Cholesterol | 120 mg |
| Sodium | Varies with seasoning and mustard |