Alaskan Halibut Tapenade with Spinach, Gnocchi and Roasted Red Pepper Coulis

Poseidon Executive Chef Mourad Jamal lightens this brightly flavored seafood dish for summer by substituting gnocchi for garlic mashed potatoes. 

Alaskan Halibut Tapenade with Spinach, Gnocchi and Roasted Red Pepper Coulis

Serves 2

For tapenade:

1/2 c. kalamata olives, chopped

1/2 c. green olives, chopped

3 T. diced fire-roasted bell peppers
(available at grocery stores), seeds removed 

2-3 T. extra virgin olive oil

2-3 T. balsamic vinegar

For coulis:

4 fire-roasted red bell peppers, seeds
removed 

2 T. olive oil

1 T. minced garlic

1 T. minced shallot

1 bay leaf

4 T. rice wine

For fish:

1 12 oz. Alaskan halibut fillet, cut in half

Salt and pepper to taste

For gnocchi:

7 oz. potato gnocchi

2 T. heavy cream

Salt and white pepper

For spinach:

1 T. olive oil

8 oz. fresh spinach

1 T. minced garlic

Mix tapenade ingredients in a small bowl
and set aside. 

Purée coulis peppers in a blender. In a medium saucepan over medium-high
heat, add oil, garlic, shallot and bay leaf and cook 2-3 minutes. Add rice wine and peppers and cook an additional 15-20 minutes. Remove the bay leaf and purée. 

Preheat oven to 350 degrees. Season the halibut with salt and pepper. Place on a greased cookie sheet and bake 8-12 minutes to desired doneness.

Meanwhile, prepare the gnocchi according to package instructions. Drain and place in a pan along with the cream. Cook briefly, stirring to coat the gnocchi. Season to taste. Keep warm while preparing the spinach.

Heat oil in a skillet. Add spinach and garlic and cook until spinach is wilted. Keep warm.

Place the spinach and gnocchi next to each other on warm plates and top with halibut. Sauce the plate with the red pepper coulis and place 2 T. of tapenade on top of the fish.

Suggested beverage pairing: An Italian white or light-bodied red wine