James Beard Award–winner Chef Fernando Olea transforms halibut into a work of art with his Salsa Culiché. A velvety sauce built on smoky pasilla and árbol chiles, bright orange juice, and rich butter. Paired with sautéed vegetables, sesame seeds, and vibrant garnishes, the dish strikes a perfect balance of heat, sweetness, and depth. Each bite is a celebration of Mexican flavors brought to life in a way that feels both refined and inviting.
The Prestige of a James Beard Award
The James Beard Award is one of the highest honors in the culinary world, recognizing chefs who embody creativity, excellence, and cultural richness. Winning it places a chef among an elite circle of culinary innovators shaping how we experience food. Chef Fernando Olea’s Halibut in Salsa Culiché is a reflection of that achievement—delicate fish elevated with bold Mexican flavors, a dish that tells a story of tradition, artistry, and modern flair.
Print
Halibut in Salsa Culiché
Description
James Beard Award–winner Chef Fernando Olea’s Halibut in Salsa Culiché layers delicate fish with bold, lesser-known Mexican flavors that unite into something entirely new.
Ingredients
For the salsa culiché:
- 3 oz chile pasilla
- 3 oz chile de árbol
- 1 qt orange juice
- 3 oz onion
- 1 ½ oz garlic
- 1/2 cup olive oil
- 1/4 lb butter
- 1 tsp salt
- 1–2 tbsp sugar
For the halibut:
- Light olive oil
- 6 halibut fillets , 6-8 oz each
For the vegetables:
- 1/4 cup olive oil
- 4 tbsp butter
- 1 head cauliflower
- 1/2 red or yellow onion
- 2 bell peppers, any color
- Salt and pepper to taste
Instructions
For the salsa culiché:
- Toast to blacken the chilies in a dry skillet. Place the chilies and orange juice in a medium pot. Bring to a boil, cover, and simmer 10-12 minutes. While chilies are simmering, in a separate pan sauté the onion and garlic in the oil and butter until tender. Place the onion-spice mixture and the chilies in a blender with all the cooking liquid and puree. Blend until silky-smooth consistency. Return the sauce to the pan and stir 20-25 minutes. Whisk it smooth, and taste and adjust the seasonings to your liking, adding salt, sugar, and heat (chile de árbol). The sauce can be stored for a week in the fridge or frozen for later use.
For the halibut:
- In a medium pan, pour light olive oil, tilting the pan to spread evenly. Warm over high heat until smoking, then add halibut fillets. Cook until seared, about 3-4 minutes; turn and sear another side, about 3-4 more minutes. Reduce heat to medium. Cook until centers of fillets are just opaque, 2-4 minutes more on each side depending on thickness,
For the vegetables:
- The only other thing to know is to add hard vegetables (cauliflower) to the skillet first and softer vegetables (onions and bell peppers) to the skillet last, so they can all achieve a similar level of doneness.
To plate:
- Place the sauce on a plate and sprinkle sesame seeds over sauce. Place fish and vegetables on top of sauce and garnish as desired with edible flowers or microgreens if flowers are unavailable. Serve with a spoon to scoop the delicious sauce!
Story by Chef Fernando Olea
Photography by Doug Merriam
Subscribe to TABLE Magazine‘s print edition.
