In the Kitchen with Chef DiLibero: Halibut Livornese

We’re in the kitchen today cooking Halibut Livornese with Chef Kevin DiLibero of Newport Restaurant Group.

Ingredients:
2 pieces 8oz halibut
1 tblsp of butter
½ cup white wine
1 28oz can of Italian plum tomatoes
1 red onion Sliced very thinly
1 tblsp of capers
1 tblps of olives
1 teaspoon of red pepper flakes
Extra virgin olive oil As needed
Procedure for Sauce

1. In a sauce caramelize red onions
2. Add in olives, capers, red pepper flakes
3. Stir well deglaze with white wine
4. Reduce the white wine by ½
5. Add in Tomatoes
6. cook for 1 hour on low heat
For poaching the fish

1. combine butter and white wine in a sauté pan
2. place fish into the pan
3. add tomato sauce and cook on low heat for 8 minutes
4. finish with extra virgin olive oil
From Providence to Newport and everywhere in between, Newport Restaurant Group provides the highest quality culinary experience with a creative, thoughtful and responsible approach in preparing all of our menus. Each restaurant’s signature cuisine follows the principles of our Culinary Philosophy. We begin with the premise that food is one of the fundamental joys of the human experience. It is therefore our goal to provide our guests with an unparalleled culinary experience in a welcoming and unique, service-oriented atmosphere.  Newport Restaurant Group’s award-winning portfolio of restaurants includes: Castle Hill Inn & Resort, The Mooring Seafood Kitchen & Bar, 22 Bowen’s Wine Bar & Grille, Waterman Grille, The Boat House Restaurant, The Smokehouse Café and Trio Restaurant.