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1131 34th Ave. Seattle, WA 98122 (206) 726-1522 http://www.stclouds.com.	John Platt Executive Chef

Pan Seared Halibut with Soy Peanut Ginger Sauce Served on a bed of Lemongrass Rice Noodles with Sautéed Spinach
By John Platt, Executive Chef, St. Clouds
This dish involves fairly extensive preparation, but it can all be done in advance. Producing the actual dish takes only 15 minutes of quick, high heat cooking. Prep in the afternoon, drink cocktails or wine with your guests for an hour when they arrive, then sneak to the kitchen for 15 minutes of quick production.
Fish and Sauce
6 - 6oz fillets of halibut	4 T Worcestershire sauce
1/2 cup ginger root	1/2 cup soy sauce
1/2 cup olive oil (we use canolive)	1/2 cup creamy peanut butter
1/2 cup lemon juice	2 T chopped garlic
4 T honey	1/4 t crushed red pepper
1. Peel and grate ginger root. 2. Combine all ingredients except fish and mix wells 3. Marinate fish in 1/2 the marinade for 3 - 4 hours. Reserve the other 1/2 marinade for sauce.

Lemongrass Rice Noodles
1/2 # shallots	1/2 T chopped garlic
1/2 cup canola oil	2 T light brown sugar
1/2 red pepper	1 T salt
1 jalapeno pepper	pinch black pepper
1 stalk lemongrass	2 T lime juice
2 T ginger root, peeled	1 - 16 oz package rice noodles
1/4 # macadamia nuts
Garnish:
l red pepper	1 cup bean sprouts
1 yellow pepper	1 carrot
1/2 # snow peas
1. Slice shallots thinly and fly in 350 degree oil until golden. Drain on paper towels. 2. Seed peppers. Rough chop lemongrass and ginger. 3 Combine all ingredients except rice noodles and garnish in food processor. Add a little water as needed to make a fairly thick: paste. 4. Taste and adjust seasonings. 5. Can be made and refrigerated a few days in advance. 6. For garnish, julienne the vegetables and mix together. Can be made ahead and refrigerated for up to 6 hours. 7. For noodles, soak rice noodles in very hot water for ten minutes. 8. Drain toss lightly with oil, and refrigerate for up to 6 hours.

To Prepare the Dish:
6 T sesame oil	4 T chopped garlic
4 T lime juice	2 lbs. fresh, cleaned, stemless spinach
3 Cups veg stock	1 cup green onions, chopped on bias
1. Preheat oven to 450 degrees 2. In a medium skillet, heat the remaining marinade on low heat to warm and reduce the sauce. Whisk often to hold the sauce together. 3. Hear sesame oil in a large skillet medium high heat. 4. Add 6 tablespoons macadamia paste, and sauté until golden. 5. Deglaze with lime juice. 6. Add garnish, sauté for one minute, and add 2 cups veg stock. 7. Add 3/4 of the rice noodles, toss to coat and allow to simmer while preparing the rest of the dish. Noodles dish should end up flavorful and moist but not runny after simmering. Increase heat to reduce liquid if needed. 8. Heat a large non-stick skillet on medium high, add 2 T canola oil, then add marinated halibut fillets and cook for two minutes to sear. 9. Turn fillets in pan, sear for one minute, then transfer to sizzle pan and cook in hot oven for 6 - 8 minutes. 10. While fish cooks in oven, heat another large skillet on medium high. Add 4 T chopped garlic, sauté for 30 seconds. 11 . Add spinach to pan, toss with garlic and oil, then deglaze with vegetable stock. Season with salt and pepper and cook until just wilted. To Serve: Place a bed of lemongrass rice noodles on each plate, top with a portion of the sautéed spinach, then top with a halibut fillet. Drizzle one ounce of soy-peanut-ginger sauce over the fish and garnish with chopped green onions.