ChefBenDiaz

Ingredients:
½ c. apricots
3 oz. orange juice
1 ea. 8 oz halibut
1 tsp. rosemary
1 tsp. paprika
TT salt/ Pepper
Chutney:
1 c. cranberries
1 ea. Shallots (Julienne)
4 oz cranberry juice
1 tsp cornstarch
1 tsp sugar
1 oz red wine
TT salt/pepper
Sofrito:
½ ea. Onion, diced
2 ea. Red potato, diced
¼ ea. Carrot, diced
¼ ea. Celery, diced
1 tsp thyme, minced
1 tsp rosemary, minced
2 oz bacon, diced
1 oz. red wine
3 oz. chicken stock
TT salt/pepper

Directions:
-first start by making the chutney, in a sauce pot add the cranberries, wine, and sugar. Bring to a simmer and add the shallots, cranberry juice and again bring to a simmer and add the cornstarch, season to taste and bring to a boil, let reduce by ¼ and cool. For the halibut add the apricots and orange juice into a sauce pot, bring to a boil and add to food processor, pulse 6 times. Remove and hold. Season the halibut and sear to a golden brown on one side turn over and glaze with the apricot mixture. Place into 275 degree oven for 3 to 5 min. for the sofrito render the bacon and deglace the pan with the red wine, add the potatoes and sear to a golden brown, add onions, carrots, celery and saute for 3 to 5 min. and add the chicken stock and fresh herbs and saute for an additional 3 min. season to taste. Remove the halibut and glaze one last time. Place the sofrito in the center of the plate and place halibut on top, finish with a quenelle of the cranberry chutney.


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