This is one of our all-time best from the vault! A healthy yet tasty recipe to combat acid reflux and help restore proper pH and alkalinity in our bodies. The Faux-Moto is "ahead of the curve" modern tomato-less, tomato-like sauce to replace highly acidic tomato sauce in a seasonal application.
Seared Halibut & Faux-Mato Sauce
Yields – 4 portionsDownload Recipe
For the Fish You’ll Need
- 4 each, 4 oz. filets – Halibut (drizzle with olive oil and add a dash of salt & pepper)
For the Vegetables You’ll Need
- 2 cups – asparagus, cut into 1½ inch (discard bottom 1 inch of stem)
- 1 cup – fresh snap peas
- 2 cups – mushrooms, sliced (shitake, morels, or button)
- 2 cups – fresh spinach
- 1 Tbsp. - yellow, onions, diced small
- 1-2 – garlic cloves, sliced thin
- 1-2 Tbsp. – olive oil
- 1-3 Tbsp. – white wine
- 1-2 Tbsp. – water
For the Artichoke Hearts You’ll Need
- 1 cup – artichoke hearts, canned
- Drizzle – olive oil
- To taste – salt & pepper
For the Faux-Mato Sauce You’ll Need
- ½ cup – carrots, orange, peeled, cubed
- ½ cup – red beets, peeled, diced
- 1 ½ cup – butternut squash, peeled, diced
- 2 Tbsp. – celery, peeled, diced
- 2 Tbsp. – yellow onion, peeled, diced
- 2-4 – garlic cloves
- Water – enough to cover vegetables by 3 inches
- 1 tsp – fresh thyme, chopped
- Dash – fresh or dry oregano, chopped
- To taste – salt & pepper
- Pinch - sugar
For Blending You'll Need
- 1-3 Tbsp. – extra virgin olive oil
- 1-3+ tsp – red wine vinegar
- To adjust acidity – salt as needed (do not over salt)
Method of Preparation
Pre-heat oven to 425 degrees F.
- In a medium pot, place all sauce ingredients (except those for blending). Cover and bring to a simmer.
- Once vegetables are completely tender, remove from heat, strain, saving all cooking liquid, and discard bay leaf.
- In kitchen blender, add veggies, and reserve 1 cup of cooking liquid.
- Turn blender on high and slowly drizzle in 1 cup of cooking liquid until puree starts a vortex.
- Once vortex has begun, slowly drizzle in “blending” ingredients.
- Season with salt and pepper. Adjust with more cooking liquid, oil, and vinegar for good acidity. Might not need all cooking liquid or oil. The desired consistency is a medium thick tomato sauce.
- On a greased baking sheet pan, mix all ingredients for artichokes.
- Bake at 425 degrees until golden brown and crispy.
Veggies & Fish
- Place two sauté pans on cooktop burners and set to high heat.
- In the 1st pan (veggie pan), add oil, sauté onions & mushrooms and season lightly.
- In the 2nd pan (fish pan), add oil, season fish, and sear on presentation side down. Reduce heat to medium and cover with lid.
- In the veggie pan, add garlic, peas, asparagus, and spinach. Sauté for 1-2 minutes then add liquids, and reduce and evaporate. Season to taste.
- Once the vegetables are bright green and thoroughly cooked, remove from heat.
- In the fish pan, remove the lid and gently flip the fish over. Check to see if fish is done. If fully cooked, you can remove it but if not, add 1 Tbsp. of water and put the lid on to continue to cook. Once fish is done re-season with salt, pepper, and lemon juice.
- Spoon sauce on bottom of the plate.
- Strain liquid from veggies and place in the center of the plate.
- Place fish on top of vegetables, garnish with more sauce on fish and around the plate.
- Add artichokes.
- Alternative Fish options: Alaskan Cod - Founder, Grouper, Snapper from Florida -Grouper from the Gulf Coast - Cod from New England or any other fresh fish you prefer that is seasonal.
- This dish is gluten free, dairy free, soy free, corn free and very low carb.
- Excellent source of micronutrients, antioxidants, protein, phytonutrients & fiber.
From the kitchen of Chef Kyle Williams. Bon appetite!