We’re not sharing that recipe from The Brown, (you can google it). Instead, here’s a healthy, lighter twist on layered flavors.
Tower of Baked Halibut Filet, Lump Crab and Shrimp
Served with Scallion Ginger Relish
Scallion Ginger Relish
1 ounce fresh ginger
1 teaspoon fresh garlic
½ cup lime juice
1 cup orange juice
½ cup fish sauce
½ cup white sugar
1 ounce sesame oil
1 large carrot, julienned
1 teaspoon shallot, minced
1 bunch scallions, fine cut
Fresno chile pepper, julienned
Mince ginger and garlic and place in small mixing bowl. Add lime juice, orange juice, fish sauce, sugar and sesame oil and whisk all together. In a separate bowl, add carrots, shallots, and scallions. Pour dressing over carrot, shallot, and scallion mixture; refrigerate and set aside.
4 slices candied pepper pancetta (baking directions below)
1 teaspoon garlic, minced, plus 2 teaspoons, minced, additional for molds
5 tablespoons olive oil
Salt and pepper, to taste
16 16/20 size shrimp, peeled and deveined
8 teaspoons butter
12 ounces seasoned lump crab meat
4 whole basil leaves, without stems
4 3/8” slices vine ripe tomato
4 4-ounce halibut filets
Whole zucchini squash (medium to large), sliced
Micro greens, for garnish
4 prepared servings
Preheat oven to 350º. Place pepper pancetta on a baking sheet and bake until cooked with the edges slightly rolled up, approximately 5 to 7 minutes. Remove and set aside.
Add 1 teaspoon garlic, 4 tablespoons olive oil and shrimp to a small bowl. Season with salt and pepper to taste. Marinate in the refrigerator for 30 minutes.
Butter four 3” molds with 1 teaspoon butter each and place 4 marinated shrimp in the bottom of each in a circular fashion with the curved side of the shrimp facing outward.
Pack 3 ounces of seasoned jumbo lump crabmeat in each mold with the back of a teaspoon, on top of the shrimp. Place a single slice of 3/8” thick vine ripe tomato into each mold. Place 1 leaf each of fresh basil on top of tomato, with a small slab (1 teaspoon) of whole butter, and a pinch (1/2 teaspoon) of fresh garlic. Next, place a piece of halibut, (cut to fit the mold) inside each of the molds, season with salt and pepper.
Place molds upside down on a greased sheet tray. Bake for 12 minutes.
Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-high heat. Sauté zucchini squash slices until transparent. Season with salt and pepper.
Remove seafood molds from oven and let stand for 2 minutes. Seafood should be firm. Evenly divide and arrange sautéed zucchini squash on each plate.
Pop out seafood from molds and serve on top of squash with the halibut side down.
Arrange your favorite potato or rice on each plate. Top with micro greens and crispy pancetta bacon slice. Drizzle scallion ginger relish around seafood.