Recipes : Gazpacho and Seafood Cocktail with Flavored Popcorn : Food Network

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Gazpacho and Seafood Cocktail with Flavored Popcorn
Recipe courtesy Michael Chiarello

Ingredients
1/2 cup popping corn
Drizzle olive oil
Salt
3 cups tomato juice or tomato vegetable juice blend
2 tablespoons fresh lemon juice
1 cup (1/2 bulb) finely diced fennel
1 cup (1 medium) finely diced, peeled, seeded cucumber
1/2 cup (1/2 small) finely diced red onion
1/2 cup (2 medium stalks) finely diced celery
Gray salt
Fresh coarsely ground black pepper

3 tablespoons extra-virgin olive oil
8 ounces halibut fillet, cut into 1/2-inch pieces
1 tablespoon minced garlic

2 to 3 tablespoons minced, seeded jalapeno
8 ounces medium shrimp, peeled, de-veined, and cut into 1-inch pieces
1 can (6.5 ounces) clam juice
1/4 cup dry white wine
1 pint tiny, ripe cherry tomatoes (preferably Sweet 100s), each quartered
2 tablespoons finely chopped fennel fronds
2 tablespoons finely chopped fresh Italian parsley leaves
1 tablespoon finely chopped fresh basil leaves
1 tablespoon sherry vinegar

Directions
Pop the popcorn, season it with a drizzle of olive oil and salt, and set
aside.

In a bowl, combine the tomato juice, lemon juice, fennel, cucumber, onion, celery, salt and pepper,
to taste. Place it in the refrigerator to chill.

In a 10-inch skillet over high heat, warm 2 tablespoons olive oil. Season the halibut with salt and

pepper, to taste. Add the halibut to the pan and cook, without stirring, until the halibut is
browned on 1 side, about 2 to 3 minutes. Stir the halibut briefly and cook for 30 seconds longer.
Remove the halibut with a slotted spoon. Add remaining 1 tablespoon olive oil to the pan. When the
oil is hot, add the garlic and cook until light brown, stirring. Add the jalapeno and cook for 15
seconds, stirring. Add the shrimp and season with salt and pepper. Stir and cook until barely done,
about 1 1/2 minutes. Add the clam juice and wine; bring the mixture to a boil and cook for about 30
seconds. Remove the shrimp from the pan. Continue until the liquid is reduced by half. Return the
halibut and shrimp to the pan and stir to coat them with the liquid. Remove the pan from the heat
and allow the mixture to cool.

When you are ready to serve, stir the tomatoes, fennel fronds, parsley, basil, and vinegar into the
chilled tomato juice and vegetables. Spoon the tomato mixture into bowls and top with the cooled
seafood mixture. Garnish with a handful of popcorn.