Sometimes the whole plate is just right, sides, sauce and all—and that’s the case with Orzo Kitchen and Wine Bar‘s pan-seared halibut, caponata and mashers combination. Fresh veggies plus flaky fish plus buttery potatoes equals total satisfaction, and now that I’ve tasted it, I wouldn’t prepare it minus any of its components. It’s not even that much work! But if you’re just not in the mood to dice, swing by and enjoy chef Ken Wooten’s handiwork on Orzo’s covered patio, with its summery fragrance of fresh herbs. (Note: They’ve got 30 wines by the glass, so perhaps you should take the trolley there.)
 Go to Orzo right here in town instead of going all the way to Sicily for seared halibut. |
Caponata offers a tremendous range of play, despite its "classic" status as a Sicilian staple; even in Sicily, there are more than 37 varieties that claim authenticity (and probably deserve it). It can be cooked, raw, chunky, saucy, smooth, hot, cold, served as an appetizer or used sparingly as a condiment, and there is no end to the number of ingredients it can have. The Sicilians, however, use big green olives, and smash them with a blunt object until they leave their pits behind, simultaneously preparing them to soak up oils and flavors.
Orzo’s Pan Seared Halibut with Sicilian Caponata & Mashed Potatoes
Sicilian Caponata:
1/2 green pepper, small dice
1/2 red pepper, small dice
3 heirloom tomatoes, small dice
1/4 cup toasted almonds, finely hand diced; do not use Cuisinart
1/4 cup mix of chopped kalamata olives and capers
1/8 cup chopped parsley
1 lemon, zested
2 Tbs. of fresh lemon juice
1/8 cup olive oil
Mix prepared ingredients together, set aside.
Mashers:
2 lbs. Yukon gold potatoes
1/2 cup milk
1/2 cube butter, or more to taste salt & pepper
Cook Yukon gold potatoes with salt until soft. Add potatoes to mixer and blend with milk, butter, salt and pepper. Keep warm.
Fish:
olive oil
2 lbs. fresh halibut filet
Heat oven to 400°. Cut halibut into four filets. Heat an oven-proof sauté pan until very hot. Add a bit of oil to the pan and then add fish, flesh side down. Sear halibut for two-three minutes until nicely browned. Flip halibut and finish cooking in the pan in the oven for six-eight minutes, depending on thickness. The halibut should be flaky and thoroughly white.
Serve halibut over the mashed potatoes and generously serve caponata over halibut. Serves four.