Typical hunters' dishes are made in one pot, cooked with the meat the hunter caught. It's a technique that's been used hundreds of years, but in this case, Alleshouse uses halibut instead of a land meat.
"It's almost like peasant food, and to me, that's where everybody got their start," Alleshouse says. "The inspiration behind it was, how do I make a peasant dish appealing and taste fantastic even though they were doing it hundreds of years ago?"
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While he says swordfish is popular in Italy, he decided to go with halibut since it's more American-friendly. He also braises the fish in the tomato caper broth, which gives the entirety of the fish full flavor.
Tomato Caper Braised Halibut
4 5-ounce halibut fillets
1/4 cup capers
1/4 cup sliced mixed olives
1/2 cup caper juice
2 cups tomato sauce
2 garlic cloves, sliced
1 small shallot, sliced
4 basil leaves, chopped
1 pound raw orechetti pasta, cooked in salted boiling water
Salt and pepper to taste
1 ounce olive oil
Heat the capers, juice, olives and tomato sauce in a pot, and bring to a simmer. Season and sear the halibut until golden brown over medium-high heat. Turn the fish over and cover with the tomato caper sauce. Cook over medium heat, about 4 minutes, or until the fish is slightly firm. Place hot pasta on a plate with the halibut on top. Cover with sauce and garnish with basil.