Ripe off the Vine

Chef’s Recommendation
If you have ever been to an Asian market—no matter the city you live in—they serve sweet drinks mixed with basil seeds. It looks like passion fruit floating in your beverage. I suggest you try it! It’s delicious and is the perfect refresher for hot summer days!

Grilled Halibut With Grilled Tomato Gelée, Basil Purée, Cucumber

Ingredients

» 3 large heirloom tomatoes, sliced in half

» Four 3-ounce pieces of Halibut

» Salt to taste

» Olive oil to taste

» cup chicken stock

» 2 teaspoons pre-soaked leaf gelatin

» 1 bunch basil

» 1 cucumber

» 1 rice cracker (store bought is fine)

Step 1

Place heirloom tomatoes on hot grill until tender. Add salt to taste.

Using blender, mix in grilled tomatoes with olive oil. Add chicken stock and blend.  Check mixture for seasoning and strain through a chinois. Measure out 2 cups of mixture and add presoaked leaf gelatin. Bring to a gentle simmer over a low flame. Let cool and cut gelée to desired shape.

Step 2

Blanch the basil leaves, then shock in ice water. Purée in a blender until smooth. Lightly season with salt and set aside.

Step 3

Dice the cucumber to desired shape and size. Lightly toss with salt and olive oil.

Step 4

Grill fish over high heat.

To serve, place the tomato gelée on a plate along with a few cucumber slices then spread on the basil purée. Top with fish and a piece of rice cracker.