Yvon Goetz, Executive Chef at The Winery Restaurant in Tustin, makes cooking appear simple. It looks like he could do it blindfolded.

He says his concoction of fresh fish with shellfish is a mainstay on the restaurant’s menu, but it is definitely easy enough to make at home. Really!

The ambrosial mélange teams the seafood with roasted, oh-so-deep purple Peruvian fingerling potatoes, fresh fava beans, tiny tomatoes and asparagus.

Born and raised in Strasbourg, France, Goetz is a master at dishes that showcase everything from Alsatian “pizza” (tarte flambée) to prime steaks to wild game.

Yvon’s Pan-Seared Halibut with Manila Clams, Fingerling Potatoes, Fava Beans and Asparagus
Yield: 1 large serving or 2 small plate servings
1/2 cup purple fingerling potatoes
2 tablespoon extra-virgin olive oil, divided use
1 (7-ounce) local halibut fillet
Salt and freshly ground pepper to taste
2 to 3 tablespoons unsalted butter, divided use
7 to 8 Manila clams, washed well
1 shallot, chopped
1 large garlic clove, chopped
1/3 cup fava beans, peeled, blanched, skin removed, see cook’s notes
2 asparagus stalks, trimmed, cut into 2-inch pieces, blanched until tender-crisp
6 cherry tomatoes or grape tomatoes, halved lengthwise
1/2 cup clam juice or fish stock
1 cup Champagne or dry white wine
Juice of 1/2 lemon
1 teaspoon chopped chives
2 to 3 pitted kalamata olives, quartered lengthwise
1 good pinch of microgreens or chervil
Cook’s notes: To save time, Goetz said that home cooks could substitute shelled, cooked edamame for  fava beans (available at many supermarkets and Trader Joe’s). Fava beans are labor intensive; they need to be shelled, cooked and skinned. First remove beans from pods. Snap off stem end and pull string toward opposite end; use thumbnail to open along seam and push out beans. Blanch 1 minute; drain and place in ice water. Drain and use thumbnail to break skin; squeeze to pop bean from skin.
1. Preheat oven to 375 degrees. Toss potatoes with 1 teaspoon olive oil. Place in small roasting pan or pie plate. Roast until tender-crisp, about 15 to 20 minutes. Meanwhile, season both sides of halibut with salt and white pepper. In a non-stick ovenproof skillet, heat 2 teaspoons oil on medium heat. Sear both sides of halibut until golden. Place 1 1/2 teaspoons butter on top of fish and either finish cooking on top of the stove, or in a 350-degree oven, about 5 minutes. Cooking time will vary with the thickness of the fillet.
2. Cut roasted fingerling potatoes crosswise into 1 1/2-inch chunks. Heat 1 tablespoon oil in a medium saucepan. When hot add the clams, shallot, garlic and potatoes. Cook for 1 to 2 minutes. Add wine and clam juice. Lower the heat, cover and cook until the clams are completely open. Discard any clams that don’t open. At this point add the fava beans, asparagus and tomatoes. Simmer for a couple minutes then finish with the remaining butter, squeeze of lemon juice, chopped chives and olives.
3. Pour the mixture in a large shallow bowl, place halibut on top and garnish with micro greens or chervil.
Source: Yvon Goetz, Executive Chef at The Winery Restaurant in Tustin

Yvon uses my SCANPAN to beautifully sear the halibut.