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Rodney's Steakhouse
at Fess Parker's Doubletree Hotel
Santa Barbara City College
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•••
El Encanto
Holdren's Steak & Seafood
Opolo Vineyard
P.J. Milligan
Tre Lune
 
 
Pistachio Baked Alaskan Halibut with Mango Coulis

Chef Craig Baldi of Holdren's Steak & Seafood
Chef Craig Baldi of
Holdren's Steak & Seafood
Pistachio Baked Halibut:
8 oz. fresh Alaskan halibut filet
1/4 c. pistachios, shelled and ground
1 tbsp. salted butter
kosher salt to taste
fresh ground pepper to taste

Mango Coulis:
1 mango, ripe, peeled and seeded
1/4 c. orange juice, fresh squeezed
1 tbsp. cilantro, fresh and stemmed
kosher salt to taste
(Combine in blender until smooth. Refrigerate.)
Preheat oven to 400°. Melt butter in Teflon pan over medium heat. Coat halibut well on both sides with pistachios and place in pan. Sauté until each side is golden brown (pistachios give green undertone). Put halibut in oven on baking sheet and flip after 4-6 minutes. Cook evenly. Remove and let sit 2-3 minutes before serving on plate with light drizzle of mango coulis on top. Save extra coulis as side dish. Yield: 1 serving.

An interview with Chef Craig Baldi:

Who or what inspired you to start cooking?
Believe it or not, "Jack Tripper!"

What is your signature dish?
Being Irish, almost anything with potatoes.

What is your favorite seasoning?
Pepper. Fresh ground pepper can distinguish and personalize perfection!

What is your most versatile cooking utensil or gadget?
A towel will always be my signature tool.

Who does the cooking at home?
When I'm home ... the kitchen is MINE!

What is your cooking motto?
Never stop moving!

What is the greatest compliment you've received for your cooking?
Dennis Franz, who must dine well, told me nothing could be more perfect.

Holdren's Steak & Seafood
512 State Street
Santa Barbara
965-3363
www.holdrens.com

Elegant and fun atmosphere for all food and bar connoisseurs.

Lunch: 11:30 a.m.-3 p.m., Mon-Fri
Dinner: 5-10 p.m. Mon-Thurs (until 11:30 p.m., Fri)
4-11:30 p.m., Sat (until 11 p.m., Sun)
$$$-20+



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