Darren’s Restaurant in Manhattan Beach is a fabulous upscale eatery that is creative, unique in presentation and just plain delish. Rated as one of the top 50 restaurants in Los Angeles by ZAGAT, this place should be on your “MUST DINE” list!
Wave goodbye to winter because spring is in the air at Darren’s Restaurant in Manhattan Beach! The renowned Chef/Owner Darren Weiss has introduced a new seasonal dish which will be featured on the menu beginning March 27th for a limited time only. Inspired by the fresh springtime feeling, Darren’s menu will feature an Alaskan Halibut served with fried curry Brussel sprouts topped with caper berry remoulade and served with butter poached mixed baby peewee colorful potatoes.
Darren has recently added a spectacular dish to his menu for a limited time. It’s so special that you best make reservations now and tell them you want to try this fantastic halibut dish that Darren created.
While I have not been able to get into the restaurant to try this, Darren’s people were kind enough to share the recipe for you to try! I can’t imagine that this will taste the same without the wine, the service and the fantastic ambiance, it’s worth a shot to buy the best quality halibut you can find after you find all the other ingredients!!
RECIPE Makes 4 Servings!
Alaskan Halibut served with fried curry Brussels Sprouts, Caper berries remoulade, and Butter Poached Mixed Baby Pee Wee Colorful Potatoes.
Halibut:
Makes 4 servings
6 ounces per serving, 1 inch thick Alaskan Halibut
Salt to season
2T canola oil for sautéing
Sauce:
1 cup thick mayonnaise
6 each Caper berries, chopped (can substitute with 2 T capers) reserve 2T brine
1T minced Shallots
1 T chopped Italian parsley
1T Chopped Dill
1T lemon juice
Brussel Sprouts:
1Lb Brussels Sprouts, cored, washed and quartered
1T Madras curry powder
2 t fine sea salt
Oil for frying
To make the Sauce: Combine all ingredients and mix well, refrigerate and serve chilled.
Directions: In hot frying pan, Season Halibut with salt and sear both sides 2 minutes each or until nice golden brown, if needed, finish baking in 400 degrees oven until it’s medium well (135 degrees) and let it rest for 5 minutes. Place Brussels Sprouts in fryer until they turn a nice golden brown (about 1 1/2 minutes), mix in bowl with curry salt. Tap dry with dry paper towels.
Stevie Wilson,
LA-Story.com
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I am happy they were generous with the recipes. The brussels sprout/curry combo is one I need to try. Their presentation is very exciting. I am sure the dish will be popular.