halibut, perfected.

poached halibut

Tonight I made it back to Secco for the first time in a few weeks (I know, I go there all the freakin’ time). I was pumped, particularly, to be able to try one of the new dinner items: olive oil poached halibut. According to Chef Tim Bereika, the dish is elevated to it’s tasty state using an almond crust, parsley sauce, corn cream, charred melon, prosciutto and halibut noodle. That “noodle” appears to be made by piping a halibut paste of sorts directly into the fryer. It adds a pleasant crispiness and a striking visual impact when the dish is delivered.

All components worked in concert to produce one of the tastiest dishes I’ve eaten at Secco. I’m already a huge fan, but this was a big deal. Richmond should be proud to have food of this caliber and creativity coming out of Carytown.

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