The Oceanaire featured in Orlando Style Magazine

Chef Garey Hiles of The Oceanaire Seafood Room featured in Orlando Style Magazine, June 2009.

Black & Bleu Halibut from Executive Chef Gary Hiles, The Oceanaire Seafood Room

(4) 5 oz. Halibut fillets

1 Medium Onion, Julienned

1 Tbsp. Cajun Seasoning

¼ cup Olive Oil

½ cup Sherry or Marsala Sweet Wine

1 cup Unsalted Butter

1 cup Bleu Cheese (Maytag, Roquefort)

2 Tbsp. Worcestershire sauce

1Tbsp. Sugar

Salt and Pepper (to taste)



In a skillet, caramelize the julienned onion in olive oil on medium heat.

Once the onions are caramelized, continue to stir and add sherry or Marsala sweet wine to deglaze.  Reduce until dry.

Adjust the seasoning on the onions to taste with salt, pepper and sugar.  Set aside and keep warm.

For the butter, combine unsalted butter (at room temperature) and bleu cheese.  Adjust to taste with salt, pepper and Worcestershire sauce.  Set aside.

Cover the halibut in Cajun seasoning and sauté on high heat until desired temperature.  Usually takes 12 minutes per side, per inch of thickness.


Place the onions in the center of the plate and top with a halibut fillet and bleu cheese.

Yield: 4 servings.

Pointe Orlando


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