"Recipes from the Chef's Kitchen"

Chef Geoff's (Northwest DC location)
3201 New Mexico Ave. NW
Washington, D.C.
202-237-7800

Eric Johnson - Executive Chef

Ingredients:
1)   2 pounds Tomato - peeled and diced
2)   1 each Onion - medium diced
3)   1 each Red Pepper - medium diced
4)   1 each Cucumber - peeled, seeded & medium diced
5)   8 each Garlic Cloves - minced
6)   3/4 fluid ounce Red Wine Vinegar
7)   1 1/2 fluid ounces Lime Juice
8)   Salt and Pepper - to taste
9)   Hot Sauce - to taste
10) 1/4 ounce Parsley
11) 1/4 ounce Basil
12) 1 quart Tomato Juice
13) 1 cup Croutons - seasoned
14) 1 cup Red Pepper, Cucumber, Red Onion, and Parsley, small
       diced (for garnish)

Preparation:
1)   Combine and purée all ingredients (except the garnish and tomato
       juice) in a food processor or blender.
2)   With the motor running, add the tomato juice.
3)   Adjust the consistency with vegetable stock if needed.
4)   Serve in chilled cups or bowls garnished with croutons and vegetable
       dice.

The Halibut
Ingredients:
1)   4 each Halibut Fillet - 7 to 8 oz.
2)   2 ounces Potato Chips - crumbled
3)   1 Beaten Egg
4)   Flour
5)   4 ounces Arugula
6)   2 ounces Olives - pitted and chopped
7)   2 ounces Grape Tomatoes - halved
8)   1 ounce Garlic Cloves - roasted and sliced
9)   3 ounces Balsamic Vinegar
10) 2 ounces Olive Oil - basil infused
11) 1 ounce Olive Oil - truffle infused

Preparation:
1)   Crumble the potato chips in a blender, food processor or in a bag
       with a rolling pin.
2)   Dredge each halibut filet in flour and then dip into the beaten egg
       mixture.
3)   Then Crust each halibut filet with the potato chip crumbs.
4)   In a hot, non stick pan, sear each fish. Once the crust is brown, flip
       the fish and finish cooking in a 400 degree F. oven.
5)   Meanwhile, prepare the salad by tossing the arugula, olives, tomatoes,
       and garlic cloves in the balsamic and basil oil.
6)   Place the salad on a dinner plate and top with the fish.
7)   Drizzle the dish with more basil oil, vinegar, and a touch of truffle oil,
       if desired.