Chef Forgione: Basil-Crusted Halibut, Eckerton Farms Cherry Tomatoes, Sorrento Oil Emulsion
For the Marinated Cherry Tomatoes:
2 teaspoons coriander seeds
2 cups heirloom cherry tomatoes
¼ red onion, julienned
5 tablespoons extra-virgin olive oil
2 tablespoons fresh ginger juice (squeezed from freshly grated ginger)
2 tablespoons chiffonade of fresh basil
1 tablespoon chiffonade of fresh mint
1 tablespoon sherry vinegar
1 clove garlic, minced
Freshly ground black pepper
For Basil Pesto:
3 cups packed basil
½ cup extra-virgin olive oil
2 garlic cloves
½ cup grated Parmigiano-Reggiano
1 teaspoon red pepper flakes
For the Halibut:
4 (5-ounce) halibut fillets
4 basil stems
½ cup dry white wine
Extra-virgin olive oil
To Assemble the Dish:
Flaky sea salt, such as Maldon
Make the Marinated Cherry Tomatoes:
In a small skillet over medium heat, toast the coriander seeds for 3 to 5 minutes, or until fragrant. Transfer to a mortar and pestle and crack. Let cool.
Bring a medium pot of water to a boil. Using a paring knife, make a small X incision at the bottom of each cherry tomato. Blanch the tomatoes in the boiling water for 1 minute and immediately transfer to an ice bath. Let the tomatoes cool, then peel the skins off.
In a medium bowl, mix together the coriander, peeled tomatoes, onion, olive oil, ginger juice, basil, mint, vinegar, and garlic. Season to taste with salt and pepper, cover, and allow the tomato mixture to sit at room temperature for at least 4 hours.
Make the Basil Pesto:
Bring a large pot of water to a boil. Blanch the basil in the boiling water for 1 minute, drain, and immediately transfer to an ice bath. Let cool, then drain the basil and squeeze out excess moisture.
In a food processor fitted with a blade, puree the blanched basil, olive oil, and garlic for about 20 seconds. You might need to add a tiny bit more oil if the mixture is too thick, but add a little bit at a time, because if you add too much, your pesto will not remain bright green. Immediately transfer the pesto to a medium bowl and fold in the cheese and red pepper flakes. Transfer to an airtight container and refrigerate until ready to use.
Make the Halibut:
Preheat the oven to 350°F; position the rack in the middle. Rinse and pat the fillets dry. Place the basil stems on a baking sheet. Season the fillets with salt on both sides, and place the fish on top of the basil. Drizzle the wine and olive oil over the fish and place the baking sheet in the oven. Check the fillets after 8 minutes by inserting a cake tester, and if it comes out without force, the fish is cooked through. Transfer the fish to a cooling rack.
Assemble the Dish:
Divide the Marinated Cherry Tomatoes among 4 bowls. Place the halibut on top and drizzle some pesto and sprinkle flaky sea salt on top.