Serves 8 people


For the Samoriglio Halibut

4 pounds thin halibut fillets (1/2” thick or less)
4 tablespoons fresh squeezed lemon juice
2 tablespoons fresh oregano, chopped
2 tablespoons fresh parsley, chopped
½ cup extra virgin olive oil
1 teaspoon garlic, minced
zest of 2 lemons
sea salt
cracked black pepper

For the Polenta

2 quarts chicken stock
1 ¾ cup polenta
¼ cup grated Parmesan
salt and pepper

For the Cauliflower

2 heads cauliflower, stalk removed
canola oil
salt and pepper to taste

For the Fried Lemon

3 lemons, sliced thin
1 ¼ cups all purpose or cake flour
2 eggs, separated
1 ½ cups sparkling water
salt and pepper

Special Equipment

Grill/ fish spatula
Electric mixer
Large stockpot
Pastry brush
Fry pot and basket


For the  Samoriglio Halibut

Combine the lemon juice, olive oil, garlic, oregano, parsley and salt in a mixing bowl and whisk with a fork to create the salmoriglio. Grill the halibut over an open flame.  When cooked, brush with the salmoriglio.

For the Polenta

Bring the stock to a boil in a large stockpot.  Slowly add the polenta in a thin stream, whisking constantly.  Simmer over medium low heat for 30-40 minutes stirring constantly with a wooden spoon. Finish by stirring in the Parmesan.

For the Cauliflower

Slice the heads in half then slice into ½ inch thick steaks. Heat up a skillet over a medium high flame and add a tablespoon of canola oil. When the oil starts to dance add the cauliflower. Brown on both sides (approximately 4 minutes), then remove from pan and season with salt and pepper.

For the Fried Lemon

Combine the egg yolk, soda water, salt and flour to form a batter.  Let sit for 30 minutes.  Whip the egg whites to soft peaks and fold into the batter.  Dip the lemon slices in the batter and deep fry until crisp.  Drain on absorbent paper towels.  Salt while still hot.

To Serve

Serve the salmoriglio halibut over polenta and top with fried lemon and cauliflower.

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