Salt Creek Grille’s Halibut with Beet Juice and Horseradish Cream


This sponsored recipe is brought to you by Salt Creek Grille – Princeton.

Executive Chef Luis Estrada, of Salt Creek Grille Princeton, offers a recipe featuring the best ingredients spring has to offer.

New season, new ingredients! Spring is such an exciting time of year because so many delicious, versatile vegetables, such as asparagus, artichokes, peas and fennel arrive fresh to your kitchen.

I’m celebrating spring with a special ingredients challenge—incorporating some of my favorite spring ingredients. For this recipe I’ve brought together a healthy combination of beets, fennel, spring garlic and thyme to elegantly flavor the halibut, which is also in season from March to the fall in the Pacific region.

Serves 4

Beet Juice


15 red beets around 6 oz. each, peeled and juiced
½ cup of white vinegar
1 fennel bulb, thinly sliced
1 glove of garlic, thinly sliced
2 whole star anise
1 tbs fennel seed
3 sprigs thyme


  1. Combine all ingredients in a large, heavy-bottomed pot.
  2. Bring to boil and reduce heat to a simmer for 90 minutes. Be careful not to scrath the sides of the pot.
  3. Strain the liquid into a clean pot and discard solid remnants.
  4. Continue reducing the liquid straining every hour into clean pot. This may take a few hours.


Horseradish Cream 


1 quart heavy cream
1 fennel bulb, thinly sliced
2 gloves of garlic, thinly sliced
3 shallots, thinly sliced
¼ cup prepared horseradish
Salt and white pepper, to taste


  1. Combine the ingredients in a sauce pan and bring to a boil.
  2. Reduce to a simmer for 25 minutes.
  3. Season with salt and pepper.
  4. To serve, gently heat cream sauce until hot—not boiling.


Toasted Cauliflower 


1 large head of cauliflower
1 tablespoon oil
1 tablespoon butter
Salt and white pepper, to taste


  1. Bring a large pot of salted water to a boil.
  2. Remove outer leaves from the cauliflower and submerge the head into the water for 5 minutes.
  3. Remove cauliflower from the water and shock in ice.
  4. When cauliflower has cooled, heat a sauté pan on medium and add oil.
  5. When oil is hot, add cauliflower and cook for 5 minutes. When seared golden brown, flip over and add butter, salt and pepper to taste.
  6. Remove from pan and dry on paper towels.




  • 4 six-oz. halibut filets
  • Salt and black ground pepper, to taste
  • Fresh thyme
  • Lemon oil
  • ½ cup extra virgin olive oil
  • 2 tablespoons lemon zest


  1. Combine oil and lemon zest in a small saucepan.
  2. Set over low heat and cook very gently to infuse oil with lemon for about 10 minutes.
  3. Remove from heat. Let cool.


Salt Creek Grille – Princeton
Forrestal Village
1 Rockingham Row