Seared Halibut with Basil Chimichurri and Pineapple Relish
by Chef Chris Lee, Nushagak River Adventures Lodge

For the Pineapple Relish:
¾ cup diced pineapple
½ cup diced seedless cucumber (peeled)
1 tbsp rough chopped cilantro
1 tbsp finely chopped basil
2 ¼ tbsp finely diced jalapeno, seeded
2 tbsp finely chopped red onion
1 garlic clove chopped
1 tbsp honey
2 tbsp rice wine vinegar
1 ½ tbsp olive oil
½ lime, juice and zest
Salt & fresh pepper to taste

Mix all ingredients in a bowl and chill well before serving.

For The Chimichurri:
½ cup olive oil
3 tbsp red wine vinegar
2 garlic cloves
1 ½ tbsp Kosher salt
½ tbsp crushed red pepper
1 ¾ cup basil leaves
¼ cup fresh cilantro leaves
¼ cup fresh Italian parsley leaves
¼ cup chopped shallot

In a food processor, process olive oil, vinegar, garlic & red pepper. Next add the herbs and chopped shallot, pulse until relatively smooth. Put in an airtight jar and store for up to five days.

For the crispy Sweet Potato
1 ea. large sweet potato peeled and julienned on finest setting of a Mandolin
2 qt. peanut oil for frying

In a heavy bottom pot heat the oil to 325 f. and fry sweet potatoes until crispy, place on paper towel to drain. Sprinkle with salt & fresh pepper.

For the Halibut:
2 halibut steaks
¼ c grape seed oil
Salt & fresh pepper to taste

Pre heat oven to 450 f. Place a sauté pan on high heat and add the grape seed oil. Once the oil is very hot, sear halibut filets for approximately 2 to 3 minutes. Flip once the filet is golden brown and finish in a hot oven for 4-6 min. Remove from pan and place on napkin to remove excess cooking oil.

To Plate:
Place a generous serving of pineapple relish on a plate and place seared halibut on top. Next, spoon the chimichurri over the halibut and garnish with sweet potato.