Farraday's Surf and Turf

"Surf & Turf" Plank Grilled Halibut w/ a Grilled Certified Angus Beef Tenderloin Steak, Marinated Crabmeat & Steamed Asparagus


  • 1 12oz. Portion Fresh Atlantic Halibut
  • 1 Cedar Shingle
  • 1 tsp. Olive oil
  • Salt and Pepper to taste
  • 1 6oz. Certified Angus Beef Tenderloin Steak
  • Olive oil
  • Salt and Pepper
  • 1 cup spring mix lettuce
  • ¼ cup fresh domestic blue crab meat (picked for shells)
  • 1 tbl. Diced red onion
  • 1 tbl. Diced red tomato
  • 1 tsp. Basil pesto
  • 1 tsp. Roasted garlic mayonnaise
  • Salt and Pepper to taste
  • 3 grilled Asparagus Spears to garnish
  • Shoestring fried Idaho potatoes to garnish
  • Balsamic syrup to garnish

Soak the shingle in water for 1 hour; baste halibut w/ the olive oil and sprinkle w/ the salt and pepper.   Place the halibut in the center of the cedar shingle and grill over an open flame until the fish is done.  Hold hot until ready for service. In a skillet over high heat add the olive oil. Sprinkle the tenderloin w/ the salt and pepper and pan-sear over high heat until the desired cook temp is reached. Remove from skillet and let rest. In a medium bowl, combine the lettuce, crabmeat, onion, tomato, pesto, mayonnaise and salt and pepper. Toss gingerly until all ingredients are incorporated. Set aside. To plate, arrange the lettuce mixture in the center of the plate and place the halibut on top; cut the steak in half on a bias and lean it up against the salad. Garnish the plate w/ the asparagus, fried potatoes and balsamic syrup.