By Chef Vaughn Hobbs
Ingredients:
- Halibut
- Simple Syrup
- Meyer Lemons
- I package of fresh raspberries
- Salt and pepper
Instructions:
Meyer lemons (de-seed) and poach on simmer in simple syrup for a half hour. Save the syrup and place the lemons in oven over night to dehydrate and come to a candied texture.
Dice 4 lemon slices to desired size and add to one package of fresh raspberries. Add a little of the room temperature syrup to the mixture and stir lightly to coat.
Fresh white fish, pat dry and season with salt and pepper, then sauté in pan and finish in oven.
