From Episode 105: Paulina's Menu

Serves 4

Ingredients:
2 limes
1 shallot, finely chopped
1 small serrano chili, seeds removed and finely chopped
3 tablespoons/45 ml plus 2 teaspoons/10 ml extra virgin olive oil
8 ounces/225 g cleaned baby squid (calamari) tubes and tentacles
Sea salt and freshly ground black pepper
16 baby tomatoes on the vine
2 tablespoons/30 ml peanut oil
4 ounces/113 g mixed baby lettuce leaves

Method:

Grate the peel from the limes into a medium bowl. Add the shallot, chili and 1 tablespoon/15 ml of olive oil to the lime zest. Cut the calamari tubes lengthwise in half, then score the pieces lightly.

Add the calamari pieces and tentacles to the lime zest mixture and toss thoroughly to coat. Season the calamari mixture with salt. Cover and refrigerate for 1 hour. Preheat the oven to 375°F/190°C.

Place the tomatoes on a small baking sheet and drizzle with 2 teaspoons/10 ml of olive oil. Sprinkle with salt and pepper. Roast the tomatoes in the oven for about 8 minutes or until they begin to split.

Meanwhile, squeeze 2 tablespoons/30 ml of lime juice into another medium bowl. While whisking, slowly add the peanut oil and remaining 2 tablespoons/30 ml of olive oil to the lime juice to blend well. Season the vinaigrette to taste with salt and pepper.

Heat a large heavy based skillet or sauté pan over a high heat. Add the calamari mixture to the hot pan and sauté for about 2 minutes or just until the calamari becomes opaque. Do not over cook the calamari or else it will become tough.

Mound the lettuce leaves on 4 plates. Arrange the hot calamari and roasted tomatoes over the salads. Drizzle some of the vinaigrette over the salads and serve.

Serves 4

Ingredients:

For the cilantro and chili salsa:
1/4 cup/60 ml extra virgin olive oil
2 tablespoons/25 ml red wine vinegar
1/3 cup/15 g chopped fresh cilantro
3 serrano chilies, seeded, finely chopped
1 shallot, finely diced
2 garlic cloves, finely chopped
Salt

For the black beans and halibut:
4 tablespoons/60 ml extra virgin olive oil
1 small red onion, diced
½ red bell pepper, diced
½ green bell pepper, diced
½ yellow bell pepper, diced
1 garlic clove, finely crushed
One 15-ounce/425-g can black beans, drained and rinsed
1/2 cup/100 ml dry white wine
2 tablespoons/about 5 g chopped fresh flat leaf parsley
Salt and freshly ground black pepper
Four 6-ounce/170-g halibut fillets (each about 1½ inch/3.8 cm thick)

Method:

To make the cilantro and chili salsa:

Stir the oil, vinegar, cilantro, chilies, shallot and garlic in a medium bowl to combine. Season the salsa to taste with salt.

To sauté the black beans:

Heat 2 tablespoons/30 ml of oil in a large sauté pan over a moderate heat. Add the diced red onion and sauté for 5 minutes or until tender. Add all the bell peppers and garlic and sauté for 5 minutes or until the bell peppers soften.

Add the beans and white wine. Bring the wine to a gentle simmer and cook for about 3 minutes or until the beans are heated through and most of the wine has reduced. Stir in the parsley and season with salt and pepper.
 
Meanwhile, to pan fry the halibut:

Place a large sauté or frying pan over a moderate to high heat and drizzle with the remaining 2 tablespoons/30 ml of olive oil. Sprinkle both sides of the halibut fillets with salt and pepper.

Place the fillets in the hot pan and cook for 4 minutes or until the fillets are golden brown on the bottom. Turn the fillets over and cook for 3 minutes or until the fish is just cooked through but still moist and juicy.

To serve:

Spoon the beans onto the center of 4 plates. Top with the halibut fillets. Spoon some salsa atop the halibut and drizzle some salsa around the beans and serve.