Kombu-dashi crusted sustainable Pacific halibut
The Harbor's Edge caters to the palate, offering upscale continental / American cuisine in a casual atmosphere along the San Diego harbor. Prime steaks, poultry, seafood, and creative dishes are prepared to perfection. With a private dining room and spectacular marina views, it also features specialty salads and sandwiches at lunch.
Chef Steve Black's Recipe Spotlight: Pan seared, kombu-dashi crusted sustainable Pacific halibut, served with local japanese eggplant ragout and organic baby bok choy.
Kombu-dashi spice mix: 4-6 servings
2 Tbsp Yakinori, toasted seaweed sheets (4ea)
1 Tbsp Dashi, dried bonito tuna pellets (used for stocks)
1 Tbsp Shaved bonito tuna flakes
1 Tbsp Red chili pepper flakes
2 Tbsp White sesame seeds
Method: toast the seaweed sheets in the oven and crumble them in to a bowl. Add the bonito tuna flakes and continue crumbling. Add the bonito pellets, sesame seeds, chili pepper flakes, and mix.
Japanese/Chinese Eggplant Ragout: 4-6 servings
Note: Japanese eggplants are smaller and darker in comparison to the slightly bigger and lighter purple colored Chinese eggplants.
3 lbs Eggplant, cut into half moon shape
1 ea Yellow onion, cut julienne
4 cloves Garlic, sliced thin
2 ea Tomatoes, seeds removed, (julienne or diced)
½ bunch Cilantro, chopped
2/3 cup Extra virgin olive oil
3-4 Tbsp Oyster sauce
Method: place the cut eggplant into a bowl and season with a pinch of salt, let it rest for half hour, this process will remove the bitterness. Add one cup water to remove the excess salt, strain and dry. Add ¼ cup olive oil to the eggplant, mix and place on a backing pan. Cook for 20-25 minutes in a preheated 350* oven, until tender.
Sauté the onion until soft with the remainder of olive oil, add the sliced garlic, sauté, add the julienne tomatoes, oyster sauce, and cilantro. Fold the roasted eggplant into the mixture, being gentle to not crush the ragout.
Baby bok choy (1-2 lbs):
Remove each leaf, place them into a strainer and wash thoroughly. Simply steam the bok choy for 2-3 minutes.
Alaskan Halibut (5 oz ea):
Cut the halibut into 5oz portions, preferably thick, if possible. Place the kombu-dashi spice mix on a plate and press one side of the fish in the spice mix, so it is well covered (only on one side). In a sauté pan, on medium-high heat with a splash of olive oil, place the fish spice side down and cook for one minute, turn and cook the other side for one minute. Place all the portions of seasoned and seared fish on a baking sheet and finish cooking them in the 350* oven for 6-8 minutes. If the filets are not one inch thick, reduce cooking time by 2-3 minutes.
This dish can be served with steamed Jasmine rice, just reduce the amount of eggplant ragout and bok choy.
The Harbor's Edge Restaurant is located inside the Sheraton San Diego Hotel and Marina, 1380 Harbor Island Dr, San Diego 92101. Dining hours: Breakfast: 6:30 - 11:00 a.m.; Lunch: 11:00 a.m. - 2:00 p.m.; Dinner: 5:00 - 10:00 p.m. Happy hour 4 - 6 p.m. For reservations or more information call 619-692-2255.