Modest Munchies: A Backstage Feast to Rock Your Taste Buds

Last week, we had the privilege of hosting Modest Mouse and their tour at the Riverside Theater, and let me tell you—it was a blast! The energy was high, and the vibe from the band and their crew was infectious. After a couple of months of hard work and juggling hectic schedules, it felt amazing to finally be well-rested and ready to tackle some exciting new dishes.

For the first time ever, I attempted making a vegan mole’—a complex dish that had me second-guessing every step. Big shoutout to Hillary, who runs our blog and social media pages, for not asking me to write up a recipe for it. Let’s just say that recipe might still be a little unrefined... but it turned out great! There were moments when I had to totally leave my comfort zone to pull it off, and I’m sure in the future, I’ll be able to get the words down for it. But today, we’re leaving that adventure for another time.

In the meantime, we served up a beautifully crafted halibut dish that was a hit with both the band and our staff. It’s one of those dishes that makes you feel like you’ve truly nailed it, and we’re excited to share it with you. Check out some photos from our day, and enjoy the recipe for the halibut below!
 

Olive Oil Poached Alaskan Halibut over Saffron Stewed Pearled Couscous with Rainbow Chard & Tomato-Bacon Jam

Ingredients (serves 4):

For the Halibut:

• 4 halibut fillets (5-6 oz each)
• 2-3 cups extra virgin olive oil

For the Couscous:

• 2 cups pearled (Israeli or Lebanese) couscous
• 3 cups chicken or vegetable stock
• 5-8 threads saffron
• Salt and pepper to taste

For the Tomato-Bacon Jam:

• 12 cherry tomatoes, halved
• 4 strips thick-cut bacon, sliced
• 1 oz chopped shallot
• ½ oz molasses
• 1 tbsp sugar
• 1 tbsp cider vinegar
• Salt and pepper to taste

Instructions:

1. Make the Tomato-Bacon Jam:

1. Heat a medium pan over medium heat and sweat the shallots for 1 minute.
2. Add the sliced bacon and cook until crispy.
3. Add the halved cherry tomatoes and reduce heat to low. Cook until the tomatoes break down into a smooth puree.
4. Stir in the sugar, molasses, cider vinegar, salt, and pepper. Cook for an additional 2-3 minutes. Set aside.

2. Cook the Couscous:

1. Bring the chicken or vegetable stock to a boil in a medium pot.
2. Season with salt, pepper, and saffron.
3. Stir in the couscous, reduce the heat to low, and simmer for 5-6 minutes until the couscous is cooked through.

3. Prepare the Halibut:

1. In a small pot or medium cast iron skillet, add olive oil and heat over medium-low heat until it reaches 125°F (or just a few bubbles rise from the submerged fish).
2. Gently submerge the halibut fillets into the warm oil, cooking for 3-4 minutes until the fish is tender and silky.
3. Avoid vigorous bubbling; it indicates the oil is too hot, and the fish will fry instead of poach.

4. Assemble the Dish:

1. Plate the couscous.
2. Top with the poached halibut fillets.
3. Spoon the tomato-bacon jam over the halibut. Serve immediately.

Author

By: Kevin Sloan

Kevin Sloan is the executive chef for The Pabst Theater Group, leading the backstage experience for artists who visit the Group's venues. He has lead the full-service catering team since 2010.