Balboa Secrets

DEAR SOS: I would love to have the recipe for the delicious halibut with lime caper sauce served at the Newport Landing restaurant on Balboa Island.

--LILA

DEAR LILA: So would dozens of readers. The chef’s trick for keeping the fish moist is to use egg wash and high temperatures when sauteing the fish. Another secret is his Herb Butter, for which only the ingredients, not proportions, were given. We’re thankful for that much. We give our own proportions for the herb butter, which you may alter to your own taste. Have fun with it.

NEWPORT LANDING HALIBUT IN LIME CAPER BUTTER

FISH

1 cup flour

Salt, pepper

6 (1/2-pound) Alaskan or Canadian halibut fillets

4 eggs

2 tablespoons milk

1/4 cup clarified butter

1 cup white wine, such as Chardonnay

1 (4-ounce) jar capers

1/4 cup lime juice

HERB BUTTER

1/8 teaspoon seasoned salt

1/8 teaspoon white pepper

1/8 teaspoon garlic powder

1/8 teaspoon nutmeg

1/8 teaspoon crushed dried thyme

1/8 teaspoon crushed dried Greek oregano

1 teaspoon chopped parsley

1/8 teaspoon crushed dried marjoram

1/8 teaspoon crushed dried basil

1/8 teaspoon ground dried rosemary

Dash Worcestershire sauce

2 tablespoons lemon juice

1/2 teaspoon minced shallots

1/2 cup clarified butter

Serve the halibut with pilaf and steamed fresh vegetables if desired.

FISH

Season flour with salt and pepper to taste. Dredge halibut fillets in seasoned flour. Beat eggs with milk in shallow bowl and place fillets in egg wash.

Heat clarified butter in large oven-proof skillet over high heat until butter reaches smoke point. (Note: Extreme temperature of pan will allow for browning effect as well as provide slippery surface for fish.)

Brown fillets in butter, turning once, 1 to 2 minutes per side. Put skillet in oven and bake fillets at 400 degrees until fish yields slightly and flakes when tested with fork or finger, 8 to 10 minutes.

Reduce wine by half in medium saucepan over medium heat. Add capers and lime juice. Add Herb Butter and whisk to form somewhat thickened sauce.

Remove fish from oven and pour sauce over. Return to oven and let sauce bubble 2 to 3 minutes.

HERB BUTTER

Add salt, white pepper, garlic powder, nutmeg, thyme, oregano, parsley, marjoram, basil, rosemary, Worcestershire sauce, lemon juice and minced shallots to clarified butter and mix well to incorporate seasonings.

6 servings. Each serving:

507 calories; 674 mg sodium; 262 mg cholesterol; 31 grams fat; 7 grams carbohydrates; 43 grams protein; 0.04 gram fiber.

Gift From the Turtle

DEAR SOS: Because I use a wheelchair, I don’t get out to many restaurants. Since the Velvet Turtle restaurant has closed, I don’t know where to get a good bowl of gazpacho. Can you help me with a recipe?

--JAMES

DEAR JAMES: Certainly we can help you. The Velvet Turtle left us with a recipe for its gazpacho, a reader favorite for many years. Enjoy.

VELVET TURTLE GAZPACHO

1 (46-ounce) can tomato juice

1 green bell pepper, minced

1 onion, minced

1 cucumber, peeled and minced

2 small canned green chiles, minced

1 tablespoon Worcestershire sauce

1 teaspoon Mexican seasoning blend

1/2 teaspoon minced garlic

1 tablespoon olive oil

1 tablespoon chopped chives

2 drops hot pepper sauce

Salt

White pepper

Lemon wedges

Combine tomato juice, bell pepper, onion, cucumber, chiles, Worcestershire sauce, Mexican seasoning, garlic, olive oil, chives and hot pepper sauce. Season to taste with salt and white pepper. Chill thoroughly. Serve with lemon wedges.

6 to 8 servings. Each of 8 servings:

61 calories; 667 mg sodium; 0 cholesterol; 2 grams fat; 11 grams carbohydrates; 2 grams protein; 1.15 grams fiber.

(BEGIN TEXT OF INFOBOX / INFOGRAPHIC)

Kitchen Tip

To clarify butter, heat it in a small saucepan over low heat until it melts and separates. Spoon off any foam on top. Spoon off clear, clarified butter, leaving milky residue in pan.