Watch as Chef Mike Anthony makes this recipe at his New York City restaurant, Gramercy Tavern.

Ingredients

  • 8 small radish, cut into wedges
  • 2 small, 6″ summer squash, cut into ¾” wedges
  • olive oil as needed
  • salt and pepper as needed
  • lemon juice, from ¼ lemon
  • 1 cup lima beans, blanched and shelled
  • 1 medium Persian cucumber, sliced
  • 6 five-oz portions of halibut
  • 2½ cups Beet Dashi (recipe to follow)
  • 2 each, breakfast radish, thinly sliced

Instructions

  1. In a medium sauté pan over medium heat, gently glaze the radish wedges and summer squash in a tiny bit of olive oil, butter and dashi.
  2. Fold in lima beans, cucumbers and shaved radishes, and remove from heat.
  3. Season halibut with salt and pepper and grill over medium heat, 3 minutes per side.

To serve:

Pour ½ cup of beet dashi in a serving bowl.

Place halibut portion in bowl.

Place the radish and squash mixture in the bowl.

Beet Dashi

Ingredients

  • 1 quart Basic Dashi (recipe to follow)
  • 1 tablespoon ginger, thinly sliced
  • 4 each scallions
  • 1 each medium beet, thinly sliced
  • 1 cup red cabbage, thinly sliced
  • 2 cloves garlic
  • 1 teaspoon Red wine vinegar
  • 1 teaspoon White soy
  • 4 each star anise
  • ¼ teaspoon white peppercorns
  • ¼ teaspoon fennel seed
  • ½ stalk lemongrass
  • 1 each bay leaf
  • 2 sprigs thyme
  • 3 medium beets, whole, juiced (should yield about 1 cup of juice)

Instructions

  1. In a saucepan over medium heat, sauté ginger, scallions, beet, cabbage and garlic until tender, about 5 minutes.
  2. Deglaze the pan with red wine vinegar and white soy.
  3. Add bay leaf, lemongrass, thyme, white peppercorn, and fennel seed to the saucepan.
  4. Add dashi to the saucepan and bring to a simmer.  Cover, and gently simmer for 30 minutes.
  5. Strain through a fine china cap into a saucepan.
  6. Add beet juice and simmer for 10 minutes.

Basic Dashi

Ingredients

  • 2 quarts water
  • 4″ piece kombu
  • ½ cup bonito flakes

Instructions

  1. Place kombu in 1 quart cold water for thirty minutes to rinse, then strain.
  2. Place kombu in a small saucepan and cover with 1 quart cold water.
  3. Over medium-low heat, bring to a simmer for 10 minutes. Turn off heat and let kombu steep for 30 minutes.
  4. Turn heat back on and bring to almost a simmer. Add bonito flakes. Don’t stir. Let sit for 10 minutes, then strain, reserving the broth.