Plate It

There is a saying in culinary circles that we first “eat with our eyes.” Presentation—how food looks on a plate—is our first encounter with a dish and, as another saying goes, “You only have one chance to make a first impression.” Well, at Café Niche, Executive Chef Andy Morrison’s citrus halibut entrée is a feast for the eyes as well as the palate—a terrific first impression.

subDeconThis gorgeous dish begins with a beautiful piece of fresh halibut from Aquarius Fish Co., which Morrison lightly sears in a hot pan before finishing in the oven. She serves the halibut topped with a scattering of radishes, minced parsley and tangerine citrus relish, along with a side of Israeli herbed couscous topped with a spiral of arugula greens. For the finishing touch, a drizzle of pomegranate gastrique is applied and the eye-popping dish is ready to delight hungry diners.

Café Niche
Citrus Halibut
779 E. 300 South, SLC

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