Joey Campanaro's mmm-azing meatball sliders

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Roasted Halibut with Corn, Peas & Pesto Vinaigrette

Joey Campanaro

INGREDIENTS

• 5 oz. portion of skinless halibut

Pesto

• 1 teaspoon pine nuts

• 1 clove of garlic

• 1/4 cup olive oil

• 1 bunch fresh basil

• 1 Tablespoon parmesan cheese

Aioli

• 1 egg yolk

• Juice from 1 lemon

• 1 teaspoon Dijon mustard

• 3/4 cup vegetable oil

Vegetable salad

• 1 cup roasted corn (roasted whole in the oven, cooled and cut from the stalk)

• 1 cup blanched English peas

• 3 red grape tomatoes, cut in half

• A few slices of red onion

• A few snow pea sprouts

• Some picked frissee

• 1 tablespoon sherry vinegar

• 1 tablespoon rice vinegar

• 1 diced shallot

• 1/4 cup virgin olive oil

DIRECTIONS

Place the fish on a butter baking pan. Lightly season with salt and white pepper. Mix a little pesto with the aioli, and generously lather onto the halibut.

Bake in 450 degree oven for 6-8 minutes. Remove from the oven and carefully place the fish on top of a salad of mixed corn, peas, tomatoes; pesto, sprouts, frissee, red onion and little vinaigrette.

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About Chef Joey Campanaro
With a culinary approach firmly rooted in his Italian grandmother’s kitchen and honed in a range of America’s top restaurants, Joey Campanaro brings a lifelong affinity for Mediterranean cuisine to every dish he creates at his Manhattan restaurant, The Little Owl. Joey and the restaurant have been featured in such media outlets as Food Network’s Iron Chef America, Food & Wine, Bon Appetit, Gourmet, Esquire, The New York Times and New York Magazine.

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Joey Campanaro's mmm-azing meatball sliders