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Story Plate Recipes: Roasted Halibut, Romesco, Pine Nut Butter - Rioja

Rioja - Roasted Halibut, Romesco, Pine Nut Butter

$2.00

Our guests look for halibut while it is in season because they know the sweet, flaky fish is always seared perfectly at Rioja. We source only short-line-caught, day-boat Alaskan halibut. The romesco sauce always piques our guests’ interest; some are not familiar while others want to taste our take on the Spanish classic. The quality of the sweet smoked paprika is key. We source our spices from a Denver spice vendor, Savory Spice Shop.

GIVING BACK
This recipe gives back to Work Options for Women. This charity is near and dear to Jen’s heart. They teach foodservice skills to women who are experiencing poverty. They operate two cafes and a mobile culinary classroom where the students get hands-on skill training. When Jen was a finalist on Top Chef Masters, she donated her winnings to Work Options for Women.
CHEF & OWNER JENNIFER JASINSKI'S STORY

Executive Chef and Owner of Rioja, Bistro Vendôme, Euclid Hall Bar & Kitchen, Stoic & Genuine, Ultreia. James Beard Foundation award winner for Best Chef Southwest in 2013, semi-finalist for Outstanding Chef in 2016 and Outstanding Restaurateur in 2020, Jasinski operates Rioja, Bistro Vendôme, Euclid Hall Bar & Kitchen, Stoic & Genuine and Ultreia in Denver.

A Wolfgang Puck alum, “Chef Jen” was a finalist on 2013 Top Chef Masters. She was named Western Regional Chef of the Year by the American Culinary Federation.

VISIT US
1431 Larimer St
Denver, CO 80202

riojadenver.com/


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