How To Host The Perfect Fall Dinner Party In NYC

Olive-Crusted Halibut Makes 6 servings What you'll need: 6 ounces ( 170 g) Nicoise olives, pitted 4 ounces( 115g) capers, rinsed and drained 1 clove garlic, crushed 1/2 teaspoon crushed chile flakes Leaves from 1 small bunch fresh flat-leaf parsley 1/4 cup (60 ml) olive oil Six (5 ounces/140 g) filet halibut, skinned Salt and freshly ground black pepper 1/2 cup (55 g) flour 1/2 cup (1 stick/115 g) butter Directions: Preheat the oven 400 F (205 C) Combine the olives, capers, garlic, chile flakes, and parsley in a food processor. Pulse while adding 2 tablespoon of the olive oil, until roughly blended. Set aside. Preheat nonstick skillet on medium with remaining 2 tablespoon olive oil until the oil runs smoothly and its aroma is apparent. Pat the fish fillets dry with a paper towel, season them with salt and pepper and dredge them in flour. Add 1 tablespoon of the butter to the hot pan, and place the fish fillets in the pan three at a time, serving size down. Keep the fillets still in the pan to achieve even coloring. if necessary, increase the heat to medium-high to maintain a nice even crackle. Once the fillets have seared to a nice golden brown on the pan side, flip and cook for 5 to 10 seconds, then place them on a foil-lined cookie sheet. Repeat with the remaining fillets, adding 1 tablespoon of butter to the pan before the second batch. Once all the fish has been seared, divide the olive mixture among the fillets, coating the tops with a generous layer each. Place 1 tablespoon butter on top of each encrusted fillet and roast the for 3 minutes. *could be used as a side or pass around family style [Photo credit: Jerry Rabinowitz]