How about this halibut! Chef Dominic of the esteemed Masraff’s on the Boulevard is a culinary artist and shows you how to do the same from the comfort of home. Pan-seared Nova Scotia halibut bathed in a velvety butternut squash puree and served with baby carrots and charred green cauliflower- all lightly flavored with a yellow beet & tobiko vinaigrette…just marvelous! Masraff’s is absolutely known for their seafood. In fact, their crab cakes are far and wide my favorite in Texas. Stop by and dig in!
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[…] Halibut like you’ve never had: pan-seared and bathed in a velvety butternut squash puree. It comes served with baby carrots and charred green cauliflower- all lightly flavored with a yellow beet & tobiko vinaigrette. Click here for prep instructions… […]