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Local Recipe: Seared Alaskan Halibut

Mesa Verde Executive Chef, Chris Chun, Shares His Crispy Brussel Sprouts Recipe with I Heart Costa Mesa
Recipes From Mesa Verde Country Club: Executive Chef Chris Chun, Pictured Here With Sous Chef Joey Rojas, Shares His Recipe For Crispy Brussel Sprouts with I Heart Costa Mesa
Beautiful Presentation of Crispy Brussel Sprouts by Mesa Verde Country Club's Executive Chef, Chris Chun

Photos: Brandy Young

This recipe comes to us from the Executive Chef of Mesa Verde Country Club, Chris Chun. He’s sharing his bright, Asian-fusion take on Seared Alaskan Halibut. It looks like Springtime on a plate!


“Our pan-seared, northern halibut is a treat. The fish sits on a beautiful, carrot puree which adds a natural sweetness to the dish. Then we also use ‘lap cheong’ – a Chinese sausage – for some richness. It’s all served alongside Blue Lake green beans, which are thicker and have more body than your traditional bean (like a haricot vert.) We finish off the dish with a lemongrass beurre blanc, which just ties it all together. This dish is delicious and a simple way to elevate your halibut. Enjoy!– Chef Chun



7 oz. Cleaned Alaskan Halibut Filet

1 small bunch, Blue Lake Green Beans

1 piece Lap Cheong Sausage, cut thinly on the bias

1 large Carrot, diced

1 cup Chicken Stock

1 clove Garlic

1 teaspoon Minced Ginger

1/4 cup White Wine

2 tablespoons Butter
For the Fish:

Heat olive oil in a pan on medium-high heat. Season fish with course sea salt or Kosher salt, then sear filet on both sides until an internal temperature of 125 degrees is reached. Transfer filet to sheet pan and reserve until ready.

For the Green Beans:

Trim off the ends of the beans, discard. Heat olive oil in a pan on medium-high heat. Pan fry beans to desired crispness. Season with salt and pepper to taste.

For the Puree:

Saute carrots and garlic on low until sweated, about 10 minutes. Deglaze pan with chicken stock and boil in sauce pan for 20 minutes. Strain but keep the chicken stock and set aside. Puree the mixture in blender until silky-smooth. Add back a little of the reserved chicken stock if the puree is too thick. Once desired consistency is achieved, season to taste with salt and pepper.

For The Beurre Blanc Sauce:

Saute Ginger and Lemongrass until fragrant, about 5 minutes. Deglaze pan with white wine and reduce until the volume is cut in half. Turn off heat and add butter. Whisk constantly until the sauce comes together. Serve.


About The Author

The Mesa Maven

The Mesa Maven is a writer, entrepreneur, community organizer and - most importantly - Costa Mesa Superfan!!! She's simply mad for this Mesa On The Coast and all the creative, independent, amazing, everyday things happening in our sunny backyard. The Maven lives with her husband, two kids and guinea Costa Mesa, of course!

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