Don’t skip the caveman style cabbage.
By Andrew Zimmern
In this episode of Wild Game Kitchen, I’m showcasing two different approaches to preparing pristine California halibut. First up, a Mediterranean-inspired dish of grilled halibut filets with a Spanish romesco sauce and caveman-style whole roasted cabbage, all resting on a bed of saffron-spiced labneh. Then, I’ll demonstrate a classic French technique with his salt-crusted halibut, where the whole fish is wrapped in kombu and encased in a salt and egg white crust, creating a natural oven that ensures perfectly moist, tender results. Served alongside a whole roasted cauliflower and a rich cream sauce inspired by French master Pierre Gagnaire, these recipes prove that simple, thoughtful techniques can elevate this prized fish to new heights.
Grilled Halibut with Roasted Cabbage and Romesco
Ingredients
- 4 pieces skinless halibut filet, about 6 ounces each
- Olive oil
- Salt
- Romesco, for serving (recipe below)
- Whole roasted cabbage, for serving (recipe below)
- Labneh, for serving (recipe below)
- Grilled bread, for serving
Instructions
Prepare a grill for high direct heat cooking. Filet your fish and season with salt and oil.
Clean and oil your grill grate with a neutral oil. Cook the filets over high direct heat. Grill the fish about 60% of the way on the first side, about 5 minutes, flip and cook for about 3 more minutes. Transfer to plates and let rest.
For serving, plate the fish, covering with a couple spoonfuls of romesco sauce. Spread the seasoned labneh next to the fish and lay the cabbage on the labneh.
Whole Roasted Cabbage
- 1 whole cabbage
- Oil
- 3/4 cup sliced almonds, toasted
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon minced parsley
- 1 tablespoon minced dill
Prepare a grill to roast the cabbage in medium hot coals. Rub the whole cabbage head VERY lightly with oil and lay directly into the coals, covering the whole cabbage as best you can with the coals. Roast for about 45-50 minutes for a small head or about an hour for a medium one. Remove from coals and let rest for 10 minutes. Remove burnt outer leaves and slice the roasted central head.
Meanwhile, combine the sugar, salt, lemon juice, oil, parsley and dill. Drizzle this herb mix over the cabbage. Top with sliced almonds and serve over the labneh.
Labneh
- 1 cup labneh
- One large pinch of saffron, steeped in 1 tablespoon hot water
- 1 clove garlic, grated
- 2 teaspoons ras al hanout
- 1 teaspoon cumin
- Juice of 1/2 lemon
- Salt and pepper
In a mixing bowl, combine all the ingredients, stirring to combine. Season with salt and pepper. Reserve.
Romesco
- 5 cloves garlic, sliced
- 2 shallots, chopped
- 1 red bell pepper, roasted and cleaned (no seeds or skin)
- 1 hot red chile (Fresno chiles work well) roasted and cleaned (no seeds or skin)
- 2 large ripe tomatoes, cut in half and de-seeded
- 1/4 cup red wine vinegar
- 1/2 cup olive oil (plus more for frying)
- 2 1/4-inch slices crusty peasant bread
- 1 handful of Marcona almonds
- Salt and pepper
Heat just enough oil to cover the bottom of a small pan over medium heat. Add the garlic and shallots, and fry until golden brown. Set aside.
Roast the bell pepper and fresno chile directly in the coals, until charred and blackened on all sides. Remove the skin and seeds. Reserve.
Over high direct heat, grill the tomato halves cut side up, until charred on the skin side. Reserve.
In a large bowl, combine the fried shallot and garlic, roasted pepper and chile, charred tomatoes, vinegar, olive oil and almonds. Using an immersion blender, puree until smooth. Alternatively, place everything in a traditional blender, and puree until smooth. Season to taste with salt and pepper.
