Ingredients Weight Measure
Quinoa 3-1/2 cups
Chicken stock, broth, or water 7 cups
Bay leaves 6 ea.
Kosher salt 1 Tbsp.


Ingredients Weight Measure
Halibut fillets 6 oz. 12 ea.


Ingredients Weight Measure
Crabmeat 2 cups
Panko breadcrumbs 1 cup
Parsley, chopped 1/4 cup
Kosher salt 1 Tbsp.


Ingredients Weight Measure
Asparagus spears 36 ea.
Olive oil 1/2 cup
Salt and pepper to taste
Yellow tomatoes 7 ea.
Thyme, fresh, chopped 1 Tbsp.

Black Beans

Ingredients Weight Measure
Black beans, soaked overnight 1 cup
Bay leaves 2 ea.
Yellow onion, halved and peeled 1 ea.
TABASCO® brand Garlic Pepper Sauce 8 dashes
Cumin powder 1 Tbsp.
Thyme, chopped 1 Tbsp.
Chicken stock 4 cups


Ingredients Weight Measure
Corn kernels, cut off cob, cooked 1 ea.
Salt and pepper to taste

Ancho-Sage Beurre Blanc

Ingredients Weight Measure
Ancho chiles, dried 2 ea.
Water to cover
Tarragon vinegar 1/3 cup
Shallots, minced 2 ea.
Green peppercorns 10 ea.
Bay leaf 1 ea.
Sage 1 bunch
Dry white wine 1-1/2 cups
Heavy cream 1 cup
Butter, softened 1-1/2 lbs.
TABASCO® brand Green Jalapeño Pepper Sauce 4 dashes
Salt and white pepper to taste
Fried sage leaves (for garnish) 24 ea.


Ingredients Weight Measure
Achiote paste 4 Tbsp.
Garlic cloves, crushed 6 ea.
Coriander, ground 1 tsp.
Cumin, ground 1 tsp.
Jalapeños seeded, chopped 1 ea.
Cilantro, chopped 2 Tbsp.
Oranges, zested 2 ea.
TABASCO® brand Original Red Sauce 8 dashes
TABASCO® brand Habanero Sauce 2 dashes
Cracked black pepper 1 Tbsp.
Extra virgin olive oil 1/4 cup


  1. To make Marinade, whisk together achiote paste, crushed garlic cloves, coriander, cumin, jalapeños, cilantro, orange zest, TABASCO® Original Red Sauce, TABASCO® Habanero Sauce, black pepper and extra virgin olive oil. Marinade should be emulsified. Marinate halibut for 1 hour at room temperature.
  2. Meanwhile make the Crust by combining crab, breadcrumbs, parsley and salt. Remove halibut from marinade and pat dry. Apply crust equally on top of all fish fillets. Bake at 400°F for about 8-10 minutes until crust is slightly gold and fish is just cooked.
  3. While fish is cooking, prepare the Vegetables: mix the asparagus with the oil, salt and pepper. Grill or pan sear until slightly charred. Cut tomatoes into 36 slices about 1/3" thick and place on a greased sheet pan and sprinkle with thyme, salt and pepper. Roast 2-4 minutes in 400° oven until hot but still maintaining a firm texture.
  4. To make Black Beans, rinse black beans and add bay leaves, yellow onions, TABASCO® Garlic Pepper Sauce, cumin, thyme and chicken stock. Bring to a simmer and cook the black beans for 1-2 hours until tender. Strain liquid from beans; remove onions and bay leaves, and cool beans on a sheet pan. Rinse beans after cooling.
  5. To make Quinoa, cook quinoa with stock, bay leaves and salt. Bring to boil and reduce to a simmer and cover for 15-20 minutes until the grain is cooked. Remove bay leaves from quinoa.
  6. To make Corn, combine corn and seasonings.
  7. Combine quinoa, black beans and corn. Season to taste with salt and black pepper.
  8. To make Ancho-Sage Beurre Blanc, remove stem and seeds from chiles, add chiles to water and simmer until soft, about 2 minutes. When soft, puree with tarragon vinegar. Combine vinegar puree with shallots, peppercorns, bay leaf, sage and wine. Reduce to about 3/4 cup. Strain and reduce to 1/3 cup. Meanwhile, reduce cream to 1/4 cup and add it to the chile reduction. Cut butter into chunks and gradually whisk into the reduction over low heat. Stir in TABASCO® Green Jalapeño Pepper Sauce. Season with salt and white pepper to taste.
  9. For each plate, lay three tomatoes in a triangle shape in the center of the plate. The place a tall pile of about 3/4 cup of quinoa mixture neatly on top of tomatoes. Please three asparagus in a triangle position around quinoa mixture over length of the tomato, making sure asparagus goes from top to bottom of each other. Then place fish on top of quinoa mixture dead center in the plate and place a sage leaf in quinoa mixture bed next to fillet. Spoon or ladle sauce around the outside of the plate.

Yield: 12 servings