Schuler's Alaskan Halibut with Lobster Sauce

(WJBK) - Get this recipe courtesy of Hans Schuler and Chef John Stovall from Schuler's Restaurant and Pub.

Ingredients:

2 teaspoons olive oil
1/4 cup diced onion
3 each threads saffron
1 teaspoon chopped garlic
2 oz. dry white wine
1 tablespoon seasoned rice wine vinegar
1 cup seafood broth
1 ½ cups heavy cream
1 tablespoon tomato paste
1 teaspoon honey
5 oz. cooked lobster meat, diced
2 tablespoons asparagus tips diced
2 oz. crab meat (canned)
¼ teaspoon black pepper
2 tablespoons roma tomatoes seeded and diced
1 teaspoon roux (equal parts flour and butter cooked together into a paste)

Preparation:
Sauté onion with olive oil, garlic and saffron. Deglaze with white wine and rice wine vinegar and reduce until almost dry. Add seafood broth, cream, tomato paste and honey. Bring to a boil and reduce to simmer. Add roux. Add cooked lobster, asparagus, crab and tomato. Let sauce return to a boil and remove from heat. Serve over halibut.

More Information:
115 S. Eagle Street, Marshall, Michigan 49068 269-781-0600
www.SchulersRestaurant.com