In the Kitchen with Vital Choice
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Inspired by Good Fish by Becky Selengut
2 portions of Vital Choice halibut (6 oz or 4 oz), thawed and pat dry
Vital Choice ikura (salmon roe/caviar), for garnish
About Becky Selengut
Becky Selengut is a private chef, author (Washington Local and Seasonal Cookbook, Good Fish), columnist (Edible Seattle) and cooking teacher. She worked for 3 years at the internationally acclaimed Herbfarm Restaurant under her mentor, Chef Jerry Traunfeld before setting out on her own to start Cornucopia, her private chef and education business.
She's at work on her third cookbook, "Shroom: Mind-bendingly good recipes for wild and cultivated mushrooms" (Andrews McMeel Fall 2014).
Learn more at cornucopiacuisine.com.