Trevor White

Oceanaire Seafood Room Houston

Location 5061 Westheimer Rd., Ste. 8050 Houston, TX 77056

Reservations 832.487.8862

Trevor White brings his culinary prowess to Houston as the executive chef of The Oceanaire Seafood Room, Houston’s ultra-fresh seafood restaurant. Prior to joining The Oceanaire, chef White gained praises as executive chef of Bossa Fine Latin Cuisine in Houston. Chef White, a graduate of the California Culinary Academy in San Francisco, began his career training under executive chef Peter Merriman at Merriman’s Restaurant, Kamuela, Hawaii and Merriman’s Bamboo Bistro. It was there that he participated in the Masters of Food and Wine in Maui with TV Food Network’s chef David Rosengarden. Chef White has commanded the stoves of some of San Francisco’s finest restaurants such as the Red Herring Bait Bar and Grill, Betelnut Pan Asian Brew House, Basque Spanish Tapas and the celebrated Fog City Diner in San Francisco. A fusion of sophistication and quality combined with his natural culinary talent and artistic flair, Chef Trevor White sets the stage to create dining experiences that delight the senses

Grilled Wild Alaskan Halibut �Oscar�

Ingredients

10 oz. Alaskan halibut fillet, grilled

2 asparagus spears, steamed, split in half lengthwise

2 tablespoons Bernaise sauce

4 oz. Alaskan king crab, steamed

tarragon, fresh

Method

1) Season halibut fillet with salt and black pepper. 2) Grill fish over medium high heat on grill rotating one quarter turn on each side for approximatley four minutes (depending on the thickness of the fillet). 3) Remove from grill when fish is medium (slightly firm to the touch).

To Serve

1) Place asparagus spears in the middle of the plate, side by side. 2) Place halibut fillet on top of asparagus. Top with Alaskan king crab. 3) Spoon sauce over the crab meat. garnish with fresh tarragon.