Home Grown
May 2022 Feature
Blackened Halibut with Spring Succotash, Lemon-Herbed Rice, and Lemon Beurre Blanc | Chef Matthew’s Corner
Early spring is one of my favorite moments in the kitchen. Winter cooking starts to loosen its grip, the markets brighten up, and seafood takes center stage again. This dish brings together a Louisiana-inspired blackening technique with Pacific Northwest halibut and fresh spring vegetables. Finished simply, it’s clean and balanced. With the addition of…
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