Fish and Chips with Executive Chef Kevin DiLibero

Ingredients:

- Two 6oz pieces of Halibut
- Two large Yukon gold potatoes
- 12 Brussels Sprouts
- Water as needed
- Oil as needed
- Salt and Pepper as needed

Spicy Lemon Aioli
- 1 egg yolk
- ½ cup of oil
- 1 tsp of Dijon mustard
- ½ clove of garlic minced
- ½ of a fresh lemon
- 1 tsp on cayenne pepper

Steps:

1. Wash potatoes well
2. Cut into wedges
3. Season with salt and pepper, herbs
4. Place into oven at 350 degrees for 35 minutes or till tender
5. Season fish well on both sides
6. Heat sauté pan
7. Add oil, place fish skin side down
8. Sear skin side down for 3 minutes
9. Flip and place into the oven for 4 minutes
10. Heat sauté pan, add a tbsp of oil
11. Add brussel sprout leaves
12. Deglaze with water to help steam
13. Season with salt and pepper

For aioli:
1. In a robocue add mustard and garlic and puree
2. Add egg yolk
3. Slowly start to add the oil in to start the emulsification
4. Continue to add the oil until it is complete
5. Finish with ½ squeezed of a fresh lemon
6. 1 tsp of cayenne pepper