Courtesy of Robust's chef Greg Maggi
January/February 2009
Avocado Mousse
- 2 avocados (peeled and pitted)
- 1/4 cup heavy cream
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- Salt and pepper
Mash avocados to break apart and create a smooth texture. In a stainless-steel bowl, whip cream to stiff peaks. Add in avocados and beat till smooth. Add spices and season with salt and pepper.
Halibut
- 4 6-ounce halibut fillets
- 1 dried ancho chili
- Salt and pepper
- Olive oil
Using a spice grinder, grind chili to a powder. Season fillets with chili powder, salt and pepper. Heat a skillet over high heat. Coat bottom of pan with a thin layer of oil. Allow oil to heat for 15 seconds, then place fillets in pan. After 3 minutes (or when first side is browned), flip the fillet. Allow to brown on second side (about 3 more minutes). Remove fish from pan. Brush top of fillets with 1/4 cup of avocado mousse.
Place fish back in pan and brown under the broiler. Avocado mousse should be a golden brown.
Chorizo Black Beans
- 15 ounces canned black beans
- 4 ounces spicy chorizo sausage
- Olive oil
- 1/4 cup onion, diced
- 1 clove garlic, minced
- 1 teaspoon jalapeño pepper
- 2 tablespoons minced cilantro
- Salt
Coat skillet with oil and heat over medium heat. Add chorizo and sauté, breaking large pieces apart. Add onion and sauté for 2 minutes. Add garlic and jalapeño and continue sautéing for 2 more minutes. Add beans, cilantro and salt. Using a blender, purée till smooth.
Assembly: Place 1/2 cup of beans on each plate, and top with halibut fillet.
