Baby Halibut..To Share

Although a dish served for two, this is actually a baby fish. The secret to the mild flavor and the thin, flaky texture is to cook the flatfish before fully grown. Halibut can grow up to 8 feet long-it probably wouldn't be the delicate display Marc Forgione's diners are used to, but i'd like to see if the chef could pull serving one of that size. Since the bones are so fragile, they become completely edible after a deep fry. The waiter explains them as crunchy potato sticks, but that's debatable. The newest addition to the Iron Chef completes the presentation by filling the plate with toasted hazelnuts and red pepper flakes. Not surprising he continues to rack up the Michelin Stars.