Pan Roast Alaskan Halibut Picatta With Zucchini Ribbons

4 halibut filets (10 ounces each) skin off

Olive oil

Flour

Salt and pepper to taste

Buerre Blanc sauce

1 cup white wine

1 ounce shallots, chopped fine

4 ounces cream

1/2 pound butter, cut into 1 inch squares

Salt and pepper to taste

4 ounces jumbo crabmeat 4

4 teaspoons capers

8 lemon slices, peeled, seeded and sliced

Red pepper flakes to taste

Zucchini ribbons

4 small zucchini, sliced into 1/8-inch thick planks

4 plum tomatoes, blanched, seeded and diced

Extra virgin olive oil

4 cloves garlic, thinly sliced

For the sauce: In a saute pan over medium heat reduce wine and shallots, until almost dry, add cream continue to reduce until it coats the back of a spoon.

Reduce heat, whisk in pieces of butter, piece by piece, speed up as half of butter is mixed in, adjust heat as needed, too hot or cold can break sauce. Season at end; strain and return to pan. Add crab, capers, lemon and red pepper flakes; keep warm.

For the zucchini ribbons: Saute garlic slices in olive oil; when golden, add zucchini. Cook just until the zucchini starts to wilt. Add diced tomato, season and keep warm.

To cook the fish: Heat oven to 400 degrees.

Season the halibut filets, then lightly dust with flour. Saute the filets until golden. Then turn them over and finish them in the oven for 6 minutes.

To serve: Place halibut on the right side of plate, resting on the zucchini ribbons. Spoon crab pieces over the fish and drizzle the sauce around the fish and ribbons.

Serves four.

Chef David Jarvis, Pappadeux Seafood Restaurant, Arlington Heights and Westmont