Host: Our galley segment this week comes to us from 22nd Street Grill and Bar, located just above 22nd Street Landing. Standing beside me is Ed Connelly. He’s the manager here at 22nd Street Grill and Bar and he’s going to be performing a dish for us and our saltwater dish today is?

Ed Connelly: I’m going to sauté fresh halibut with white wine, garlic butter, green onions, tomatoes and bay shrimp.

Host: All right well let’s get to the grill.

Ed Connelly: The way we’re going to prepare this particular dish is we’re going to sauté the halibut first to about three quarters of the way. We’re going to sauté that in oil and the reason we use oil is because oil has a higher burning point and that way we won’t burn the oil and get that burnt flavor into the fish. After the fish is about three quarters of the way cooked, then we’re going to add all these ingredients which are about an ounce and a half of garlic butter, that’s butter, garlic, green onions, granulated garlic and garlic powder. This is an ounce and a half of bay shrimp meat, fresh tomato and fresh green onion.

What we have here is some white wine we’re going to add almost at the end in order to add that flavor to the fish. So first thing we’ll do is we’ll sauté the halibut. What I’ve got in the pan is the hot oil. I’ve already started heating it to save us some time. And we’re going to cook that fish about three quarters of the way through. Three quarters of the way through is going to take approximately or probably three to four minutes, we’ll flip it at two minutes and we’ll make sure it’s cooked through. We don’t want to cook it 100% because then the flavors of the other ingredients don’t get into the fish and you don’t have a nice, even flavor mix.

Okay this fish is about ready to flip. We add them in order that they take the longest to cook. For instance the bay shrimp takes a little longer to cook, so we’re going to add that. We’re going to let that cook for about 10 seconds. Keeping in mind that none of this is carved in stone, there’s no rules, no regulations. The only rule is that you have a good time and you end up enjoying what you’re doing.

Okay after the shrimp is added, we’ll add fresh tomatoes, some fresh green onion and garlic butter. This is a very, very simple dish. There’s no hidden secret techniques so all we’re using is fresh ingredients and adding them at different times. You see this garlic butter starting to melt here now. This is where we’ll get a lot of flavor into the fresh halibut. What I’m going to add at this point is a little white wine. The way you’ll know when your halibut is done is it will start to flake apart. You see right here, without any help from me, this halibut is starting to break apart because it’s cooked through.

You could see if I go like this it cracks. You don’t have to cut it with a knife. You don’t have to poke a fork in. All you have to do is apply nice, even pressure and you’ll see the fish start to flake apart. Then you know your fish is done.

That looks like it’s about done, everything is nice and hot, the fish is cooked through and we’re ready to serve. Okay after you pull the fish out, make sure you take all these ingredients. This is some of the best part of the dish. I like to add a little of the juice to the rice myself, that all depends on your own personal preference. Some people don’t like as much garlic as I do. And there you have it.

Here’s the finished dish.

Host: Thanks Ed. I’m going to try a piece of your halibut dish. That’s great. Thank you very much. And for those of you who have never been down here, I highly recommend 22nd Street Grill and Bar Restaurant located right here in San Pedro. Remember, it’s right on top of the skippers -- here on 22nd Street Landing.

Well before I get back on the Monte Carlo, I’m going to go ahead and finish this plate. Thanks a lot.

Ed Connelly: Thank you.