Welcome back to Chef Mike’s weekly recipe that is sure to satisfy your appetite for good food easily made.
Chef Mike took a much-needed break to concentrate on his new job as Restaurant and Bar manager at Crown Reef Resort, which just underwent a major renovation.
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This week’s offering is straight from the sea, a tasty fish and salsa combination that gives a unique flavor sure to be a family hit.
Baked Halibut with Salsa Verde is the kind of upscale dish you could find at many fine dining restaurants in Myrtle Beach SC, but you can be the family favorite when you put this on the dinner table at home.
- 4 Halibut or Salmon fillets, (1 ½ lbs total), pin bones removed
- Salt and freshly ground pepper, to taste
- 2 garlic cloves
- 1 cup loosely packed flat-leaf parsley leaves
- 1 tbsp fresh tarragon leaves
- 5 tbsp olive oil
- 1 tsp anchovy paste (optional)
- 1 tbsp white wine or sherry vinegar, or to taste
Since 2000, Chef Mike Noble’s Vanishing Chef Catering and Chef Services has been providing private, corporate and special event catering in and around the Southeastern United States. He is the Restaurant and Bar Manager at Crown Reef Resort.
- Preheat oven to 300 degrees F
- Oil a shallow baking dish just large enough to hold the fish fillets in a single layer
- Season the fish lightly on both sides with salt and pepper. Place fillets, skin side down, in the prepared dish. Bake until fish is opaque throughout, about 8 minutes; start checking after 5 minutes to avoid overcooking
- In a food processor, combine the garlic, parsley, tarragon, olive oil, anchovy paste, and vinegar
- Process until smooth, stopping once or twice to scrape down sides of the bowl
- Season with salt, pepper, and more vinegar if needed
- Transfer fillets to individual plates
- Top with sauce and serve immediately
- If you prefer the sauce to have a mellower garlic and herbal flavor, you can blanch the garlic and herbs before combining them in the food processor
Want to see Chef Mike make your favorite dish or visit a Myrtle Beach area restaurant to see how they make a signature dish? Drop him a line here.