Monterey Bay Halibut with Serrano Lime Chef Butter, Summer Sauté and Early Girl Tomato Compote

A Summer Sauté can be made from whatever you find fresh at your local farmers market or grocery. Zucchini, crookneck, eggplant, asparagus, would all be wonderful in this recipe. Be creative!
Servings: 4


  • 4 4 ounce portions fresh Halibut
  • 1 TBS Olive Oil
  • 3 ears corn shucked and kernels removed about 2 cups
  • 2 cups snap peas, stringed and cut in 2
  • cups green beans, cut in 1/2 inch lengths
  • 1 cup early Girl Tomatoes cut into 1/2 inch cubes
  • 1 roll Serrano Lime Chef Butter, portioned into 8 medallions
  • Kosher salt
  • Fresh ground pepper


  • Melt 3 medallions Serrano Lime Chef Butter in a sauté pan over medium high heat until the butter sizzles. Add the carrots and green beans and toss to coat with the butter. Cover and steam 2 minutes to soften the vegetables.
  • Remove the cover and add the snap peas and corn over medium high heat. Toss to mix with the carrots and green beans and to heat the corn and snap peas through. This will only take a few minutes. You want the corn and snap peas to have a crunch. Empty the pan onto a warm serving platter or onto individual plates.
  • Heat 1 medallion Serrano Lime Chef Butter in the sauté pan until it sizzles. Add the tomatoes and sauté until warmed but not soupy. Spoon alongside the Summer Sauté. Keep warm.
  • In a clean nonstick sauté pan heat the olive oil over medium high heat. Season the halibut with kosher salt and fresh ground pepper. Place the fish in the hot oil and allow to sear it on one side, about 2 minutes depending on the thickness of the fish. Turn the fish over and sear the other side for the same amount of time. Place the fish on top of the Summer Sauté and top each fillet with the 4 remaining medallions of Serrano Lime Chef Butter. Serve warm.


Chef Tips:
Early Girl tomatoes are good for this because they have a firmer skin and hold up for the quick sauté.  That being said, if it's tomato season, use what is fresh and ripe now.
Monterey Bay Halibut is quite lean and tends to be dry if overcooked.  It should be cooked very lightly and served medium rare. Alaskan Halibut has a higher fat content and can be cooked longer and still be moist. Both are delicious.
This recipe would also be delightful with Monterey Farms French Herb, Roasted Shallot or Basil Garlic Chef Butters. You could even mix and match.
Bon appetit!