Leek and Chervil Crust

1/3 cup minced leeks, white part only, washed, patted dry

1/3 cup chopped chervil, washed, patted dry

2 Tbsp. olive oil

to taste salt and freshly ground black pepper

In skillet over medium heat, wilt leeks with olive oil. Season to taste with sea salt and freshly ground black pepper. Place leeks in mixing bowl. Add chervil. Let cool.

Alaskan Halibut

6 ~ 7 oz. Alaskan halibut fillets

2 Tbsp. olive oil

to taste sea salt and freshly ground black pepper

Spread leek and parsley mixture on halibut. Heat olive oil in non-stick skillet at medium heat. Place halibut, mixture side down in skillet. Cook 3 minutes without browning. Flip over. Cook additional 3 minutes, or until done.

Wilted Greens

2 Tbsp. extra virgin olive oil

1 tsp. chopped shallots

2 cups packed spoon spinach

2 cups packed arugula

3 large red chard leaves, stems removed, chopped

1/4 cup chopped basil

to taste sea salt and freshly ground black pepper

Heat olive oil in large skillet. Add shallots. Cook without browning. Add arugula, spinach, chard and basil. Season to taste with sea salt and freshly ground black pepper. Cook 2 minutes until wilted. Transfer to colander. Drain

Lemon Scented Piperade

2 Tbsp. olive oil

2 cloves garlic, cut into slivers

½ cup coarsely chopped onion

1 cup seeded, diced sweet bell pepper

1 cup peeled, seeded, diced tomato

1 peeled, seeded, diced lemon

20 pitted, chopped black Niçoise olives

1/3 cup extra virgin olive oil

to taste sea salt

to taste freshly ground white pepper

In medium saucepan heat olive oil over medium heat. Add garlic, onions, and bell pepper. Cook 5 minutes. Do not allow vegetables to color. Add tomatoes, salt, and pepper to taste. Bring to boil. Lower heat. Cook 20 minutes, stirring occasionally. Fold in lemon and Niçoise olives. Cook 1 minute. Remove from heat. Let stand 10 minutes. Pour in extra virgin olive oil. Gently incorporate with wooden spoon. Season to taste.

Presentation

6 sprigs thyme

Place wilted greens in center of warm serving plate. Top with halibut. Spoon piperade sauce around. Garnish with thyme sprig.