- ½ cup Half Moon Bay butter beans, cooked (see below)
- Olive oil
- 2 cloves garlic, divided
- 2 ounces crispy smoked bacon or prosciutto
- 3 cups chicken stock
- Salt and pepper to taste
- 2 Roma or heirloom tomatoes
- 5–6 mint leaves
- 2 (10-ounce) Half Moon Bay halibut
- 2 baby octopus
- 2 tablespoons butter
- Microgreens for garnish
Cook the butter beans by sautéing garlic and bacon in olive oil until golden. Add beans, chicken stock, salt and pepper. Simmer to cook until tender. Set aside.
Blanch the tomatoes in boiling water for about 10 seconds, then put in cold water and take off skin. Cut in quarters and remove seeds. Heat pan to sauté garlic, mint leaves and tomatoes in olive oil. Set aside. Season the halibut with salt and pepper on both sides. In a hot pan with oil, sear and cook halibut until medium and golden on both sides. Plate and set aside. Remove garlic and bacon from the cooked butter beans, then add baby octopus and butter, reduce to a nice glaze.
For plating, place sautéed tomatoes on halibut and add glazed beans with baby octopus. Garnish with microgreens and/or crispy bacon/prosciutto.