Pacific Halibut Filet with Heirloom Tomatoes, Dungeness Crab Cake and Light Tomato Broth

1 7-ounce halibut filet
¼ cup tomato sauce
1 tablespoon chicken broth
2 slices heirloom tomato
1 2-ounce crab cake
4 asparagus spears, cooked
1 tablespoon caper aioli
1 pinch sprouts of your preference (alfalfa, clover, etc.)
salt and pepper to taste

Heat tomato sauce with chicken stock. Spoon the tomato sauce-chicken broth mixture onto plate. Place the tomato slices on top of the sauce, overlapping. Place cooked crab cake on top of the tomato slices and spoon the aioli over the top. Finish with the halibut filet. Then position the asparagus spears on angle around the halibut and top with a pinch of sprouts. Serves 1.

Caper Aioli

Ingredients:

6 capers

1 tablespoons mayonnaise

Method:

Mix the capers with the mayonnaise.

Crab Cakes

Yield: Approximately 12 cakes

Ingredients:

2 tablespoons butter

½ yellow onion, cut into ¼-inch dice

½ cup heavy whipping cream

2 pounds crab meat (Dungeness, rock, snow, or lump)

½ cup bread crumbs

1 tablespoon Coleman’s dry mustard

¼ teaspoon cayenne pepper

1 tablespoon salt

2 tablespoons fresh parsley, chopped

olive oil

Method:

Sauté onions in butter until clear, approximately 4 minutes. Mix the remaining ingredients together and add the sautéed onions. Form into 12 individual cakes. Cook over medium-high heat in a small amount of olive oil for approximately 4 minutes per side, or until golden brown and hot in the center.