Morton's The Steakhouse's new seasonal menu

Morton's The Steakhouse has a new seasonal menu. Their Executive Chefs have made good use for the fresh, vibrant ingredients that bloom this time of year and are easy to recreate in your own kitchen. To find a location near you, visit

Morton's Executive Chef Joe Karl joined us in the FOX 2 Cooking School to prepare an olive crusted Alaskan halibut. You can find his recipe below.


Garlic White Wine Butter Sauce  
Shallots, chopped  ¼ cup
Unsalted butter   1 TBL
White wine   ½ cup
Heavy whipping cream  1 cup
Unsalted butter , soft  1 lb.
Table salt   ¼ tsp
White pepper   1/8 tsp
Fresh lemon juice  1 ½ tsp
Unsalted butter   ¼ stick
Minced fresh garlic  1 TBL.
Minced fresh Shallots  1 TBL.
Minced fresh Parsley  1 TBL.

Place 1 TBL of butter into a sauce pan over medium heat. Melt the butter and add the shallots. Sauté the shallots until soft. Do not brown the shallots! Add the white wine to the pan. Turn up the heat and reduce the white wine by ¾. Add the heavy cream and reduce by ½. Reduce the heat to low and little by little whisk in the butter. Let each addition of butter blend into the sauce before adding the next addition of butter. After all the butter is added and blended in, place the sauce in a blender and hit it with 2 or 3 short bursts. This will thicken the sauce and grind the shallots. (A hand held immersion blender is perfect for this step if you have one.) Strain the sauce through a fine strainer into a holding pan.

In a sauté pan over medium low heat, melt the unsalted butter. When the butter is melted add the garlic and shallots. Cook slowly until softened but not browned. Add the cooked garlic and shallots to the butter sauce. Add the parsley to the sauce. Hold the sauce in a pan and keep warm until needed.

Kalamata olives, pitted and drained  1 cup
Lemon zest     1 ½ tsp.
Panko breadcrumbs    1 cup
Fresh Basil, chopped, loosely packed  ¼ cup
Fresh Thyme, minced    1 ½ tsp.
Fresh garlic, chopped    1 ½ tsp.
Extra virgin olive oil    ¼ cup
Ground black pepper    ¼ tsp.

Into the bowl of a food processor, add the olives and lemon zest. Pulse until coarsely chopped. Add ½ cup of the Panko breadcrumbs, chopped basil, Thyme and garlic. Pulse until just mixed through and the olive are finely chopped and mixed together thoroughly with the other ingredients. Transfer the mix to a mixing bowl. Add the remaining Panko breadcrumbs, olive oil and pepper. Fold all together and set aside until needed.

Fresh Alaskan Halibut, 8 ounce, thick cut 4 pieces
Extra Virgin Olive Oil    ¾ cup
Kalamata olive crust    1 cup
Unsalted butter     1 stick (4 ounces)
Cleaned fresh Spinach, stems removed  1 pound
Fresh minced garlic    2 tsp.
Salt      1 tsp.
Ground Black pepper    1 tsp.
Garlic White Wine Butter sauce   1 cup
Lemon halves     4 each
Micro greens     4 TBL.

Season the Halibut fillets with salt and pepper. Place ¼ cup of the olive oil in a large non-stick sauté pan and place over high heat. When the oil is hot, pan sear the fillets until golden brown on each side.
Place the seared fillets in another, cold sauté pan. Add the unsalted butter to the pan. Divide the olive crust between the 4 fillets, spreading it over the fillets to completely covet the fillets. Place the pan into a pre-heated 450 degree oven and bake 4 to 6 minutes until just cooked through.
Meanwhile, wipe out the original sauté pan, Add the remaining olive oil and place over medium heat. Add the minced garlic to the pan and cook until the garlic begins to sizzle. Add the spinach to the pan and wilt it. Do not overcook, just wilt it.
Ladle 2 ounces of sauce on each of 4 hot serving plates. Spread the sauce out a little in a circle. Divide the wilted spinach between the 4 plates, placing the spinach in the center of the sauce. Pile the spinach up, do not spread it out.
Place 1 finished halibut on top of each pile of spinach. Place 1 tablespoon of micro greens on top of each halibut fillet. Garnish the each plate with a lemon half and serve immediately.