Recipe: Halibut Spetsiota with Roasted Zucchini

We're making mealtime more Mediterranean as a top Chef shares how to make a simple Greek fish dish: Halibut 'Spetsiota'- fish with a tomato sauce, with a side of roasted zucchini. These recipes come from Billy Zeko, Executive Chef with Predalina- one of only 6 Tampa restaurants to be added to the 2024 Michelin Guide.

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Halibut Spetsiota

Ingredients

• 2 oz allium confit (or 1 oz chopped garlic, 1 oz chopped shallots)
• ½ cup chopped fennel
• 1 lb Castelvetrano olives, sliced into rings
• 1 tbsp oregano
• 4 oz capers, drained
• ¾ cup Roma (plum) tomatoes
• 1 lb marinara sauce
• 4 oz water
• 3 cups white wine
• 4 oz white balsamic vinegar
• 5 oz caper brine
• parsley, chopped - to taste
• basil, chopped - to taste
• 2 tbsp lemon juice
• 1/4 lb halibut, skin off - 1 per person
• salt flakes, to garnish
• olive oil, to garnish

Directions for Spetsiota sauce

1. Combine confit, fennel, olives, oregano, capers in pan and sweat lightly.
2. Add tomatoes.
3. Add marinara, water, wine and vinegar. Bring to simmer.
4. Finish with caper liquid, chopped herbs, and lemon juice.

Directions for Halibut

1. Season with salt.
2. Sear on medium high with oil, 3–4 minutes each side.

Once everything is finished, lay 2-3 oz sauce in dish, place fish on top, garnish with salt flakes and olive oil to finish.

Hearth-Roasted Zucchini

Ingredients

• 1 large zucchini, cut in half, scored (per person)
• olive oil
• salt - to taste
• ⅓ cup chopped toasted pistachios, to garnish
• pomegranate molasses, to garnish (Chef Billy prefers Little Village Goods Pomegranate Molasses)

Directions

1. Preheat oven to 475° F. Season zucchini halves with olive oil and generous amount of salt.
2. Sear zucchini, flesh side down, in sauté pan to develop slight char flavor.
3. Place zucchini, skin side down, on greased sheet pan and place in oven for 7 minutes.
4. Serve with Whipped Feta Schmear (recipe below). Place layer of schmear on plate, put zucchini on top, garnish with toasted pistachios and finish off with drizzle of pomegranate molasses on top of zucchini.

Whipped Feta Schmear

Ingredients

• ½ qt cream cheese
• 1 qt feta cheese
• 1 tbsp salt
• 1 tbsp ground black pepper
• 1 cup Greek yogurt

Directions

1. Allow cream cheese and feta to warm to room temperature for 30 minutes.
2. In stand mixer, add cream cheese and begin to whip using paddle attachment. Add feta, whip until it has homogenous smooth texture, add in and mix seasoning and yogurt.
3. Mix all ingredients on medium, remove from mixer.

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