Recipes : Halibut and Corn Salad with Broken Vinaigrette : Food Network

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Halibut and Corn Salad with Broken Vinaigrette
Recipe courtesy Michael Chiarello

Ingredients
Broken Vinaigrette:
5 large vine-ripened tomatoes or 1 (12-ounce) can tomatoes
2/3 cup extra-virgin olive oil
2 teaspoons minced garlic
1 tablespoons freshly squeezed lemon juice
Gray salt and freshly ground pepper

Corn Salad:
6 large ears corn, shucked
2 cup shelled lima beans, fava beans, or other fresh shelling beans
1 tablespoon finely chopped fresh tarragon leaves

4 slices bacon, (2 tablespoons) cooked until very crisp, well drained, and
minced
2 tablespoons Champagne vinegar
6 tablespoons olive oil

4 halibut fillets, about 5 ounces each, or other firm-fleshed, meaty fish such as
swordfish

Broken Vinaigrette:

Directions
Core the tomatoes, cut into pieces, and place in a
blender. Blend until pureed. Strain through a sieve into a bowl. You should have
about 2 1/2 cups puree. If fresh tomatoes are not available use canned.

Heat 1 tablespoon of the olive oil in a non-reactive medium saucepan until hot.
Add the garlic and saute briefly until light brown. Add the tomato puree and bring
to a boil. Simmer gently about 5 minutes. Strain through a fine-mesh sieve into a
bowl. Discard the solids. Rinse out the saucepan, return the tomato juice to the
pan, and bring to a boil. Simmer and strain twice more until the tomato juice is
as thick as heavy cream, about 15 minutes total cooking time. Be sure to lower the
heat as the mixture thickens to prevent scorching. You should have about 1/4 cup
of very smooth tomato juice. Add 1 tablespoon lemon juice and taste for salt and
pepper.

Pour 1 tablespoon of the olive oil into a small, clean glass bottle with a stopper
and swirl to coat the inside. Coat the glass bottle with olive oil and the funnel
before straining tomatoes so they don't stick. Strain the tomato juice into the

bottle. Let it cool to room temperature. Add olive oil - mixture should be half
olive oil and half tomato. Do not shake or mix!

Ingredients
Corn and Fava Bean Salad:

Directions
Bring a large pot of water to a boil and add salt.
Blanche the corn and cook just until tender, about 3 minutes. Remove and set
aside. Cook the beans in the same water just until tender, about 3 minutes. Drain.
If using favas, peel them. When the corn is cool enough to handle, cut the kernels
from the cobs. Toss together in a bowl.

Ingredients

Marinade for Corn and Fava Bean Salad:

Directions
In a clean jar with a lid, shake together minced
tarragon, 2 tablespoons of the bacon, and 25 percent of Champagne vinegar and 75
percent olive oil. Pour enough of the dressing onto the corn and beans to coat,
toss well, and taste for seasoning. Adjust with salt, pepper, and more dressing as
necessary. Set aside to marinate for about 15 minutes.

Ingredients
Fish:

Directions
Season the fish on both sides with salt and pepper.

Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until hot.
Put presentation side of the fish (non-skin side) in pan first as it gets the best
caramelization. Cook until brown on the first side, about 3 minutes. When you see
it getting opague around the edges, give it another minute and flip sides. Cook
another minute on other side. Remove from pan and place on cookie sheet for a bit
while you enjoy your appetizer with company. Just before you're ready to serve it,
put it in a preheated 450 degree F oven for about 30 seconds.