Rock the Boat Sustainable Seafood Festival At ABQ Aquarium Lands at New Mexico Style

Pink Peppercorn-Poppyseed Crusted Alaskan Halibut with Achiote Lime Compound Butter, Spicy Pickled Watermelon Rind and Micro-Greens

　　

Pink Peppercorn-Poppyseed Crust

2 Tbsp whole pink peppercorns, cracked

2 Tbsp Poppyseeds

　

Achiote Lime Compound Butter

2 Sticks Butter

Zest of 2 Limes

1 Tbls of Lime Juice

11/2 Tbls Achiote Paste

Pinch of Cayenne Pepper

Pinch of Toasted Ground Cumin

Salt

Allow butter to reach room temperature. Combine all ingredients in food processor or beat vigorously by hand. Wrap in parchment, roll into desired shape, and freeze.

　

Spicy Pickled Watermelon Rind

3 qts watermelon rind, cut into strips,

all pink removed and all green skin removed

2 cups apple cider vinegar

1 cup champagne Vinegar

3 cup water

3/4 cup granulated sugar

1/3 cup kosher salt

1 tsp whole cloves

1 cinnamon stick

2 fresh habanero chiles

5 dashes tabasco

1 zest of lemon

Pinch of ginger

Pinch of black pepper

Place vinegars, water, sugar, salt and spices in a heavy bottom sauce pan. Bring to a boil. Add watermelon rind, then bring back to a boil. Remove from heat and allow to cool in the pickling liquid. Refrigerate.