Apricot Glazed Halibut With Cranberry Chutney And Roasted Red Potato Sofrito

• Ingredients:
• 1/2 c. apricots
• 3 oz. orange juice
• 1 ea. 8 oz halibut
• 1 tsp. rosemary
• 1 tsp. paprika
• TT salt/ Pepper
• Chutney:
• 1 c. cranberries
• 1 ea. Shallots (Julienne)
• 4 oz cranberry juice
• 1 tsp cornstarch
• 1 tsp sugar
• 1 oz red wine
• TT salt/pepper
• Sofrito:
• 1/2 ea. Onion, diced
• 2 ea. Red potato, diced
• 1/4 ea. Carrot, diced
• 1/4 ea. Celery, diced
• 1 tsp thyme, minced
• 1 tsp rosemary, minced
• 2 oz bacon, diced
• 1 oz. red wine
• 3 oz. chicken stock
• TT salt/pepper

1. Directions:
2. -first start by making the chutney, in a sauce pot add the cranberries, wine, and sugar. Bring to a simmer and add the shallots, cranberry juice and again bring to a simmer and add the cornstarch, season to taste and bring to a boil, let reduce by 1/4 and cool. For the halibut add the apricots and orange juice into a sauce pot, bring to a boil and add to food processor, pulse 6 times. Remove and hold. Season the halibut and sear to a golden brown on one side turn over and glaze with the apricot mixture. Place into 275 degree oven for 3 to 5 min. for the sofrito render the bacon and deglace the pan with the red wine, add the potatoes and sear to a golden brown, add onions, carrots, celery and saute for 3 to 5 min. and add the chicken stock and fresh herbs and saute for an additional 3 min. season to taste. Remove the halibut and glaze one last time. Place the sofrito in the center of the plate and place halibut on top, finish with a quenelle of the cranberry chutney.

ingredients, apricots, orange juice, rosemary, paprika, pepper, cranberries, shallots, cranberry juice, cornstarch, sugar, red wine, pepper, onion, red potato, ubc, ubc, thyme, rosemary, bacon, red wine, chicken stock, pepper

Taken from www.epicurious.com/recipes/member/views/apricot-glazed-halibut-with-cranberry-chutney-and-roasted-red-potato-sofrito-1265660 (may not work)