Roast Halibut with Smoked Tomato Vinaigrette
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 754
- Total Fat
- 63
- Saturated Fat
- 8
- Carbohydrates
- 25
- Dietary Fiber
- 8
- Sugar
- 13
- Protein
- 26
- Cholesterol
- 56
- Sodium
- 1284
- Total: 42 min
- Prep: 10 min
- Cook: 32 min
Ingredients
Smoked Tomato Vinaigrette
1/2 cup water
4 medium ripe red tomatoes, quartered and seeded
1 large tarragon sprig, stemmed
2 shallots, peeled and sliced in rings
1/2 cup olive oil
Pinch kosher salt
Freshly ground black pepper
Roasted Halibut
2 (4-ounce) halibut fillets
Coarse salt
Freshly ground black pepper
1 tablespoon canola oil, plus more as needed
Handful baby greens, for garnish, optional
Arugula leaves, for garnish, optional
1 shallot, finely julienned, for garnish, optional
Directions
Special equipment:
Hickory wood chips (about 2 handfuls), for smoking- To make the vinaigrette: Prepare a wok smoker by laying 2 layers of foil in the bottom of a wok. Add in 2 handfuls of the hickory wood chips, and set the smoker over high heat. Pour in the water. Wash, quarter, and seed the tomatoes. Pop them into a bamboo steamer.
- Arrange the tarragon and shallots around the tomatoes. Place the steamer onto your smoking wok and cover with lid or foil, and let the ingredients smoke for 20 minutes.
- Transfer the tomato-shallot mixture to a big pitcher, and blend with an immersion blender or use a regular blender. Gradually, add the olive oil in a thin stream, as you are blending to achieve a nice consistency. Season with a pinch of salt and some freshly cracked black pepper.
- To make the halibut: Preheat an oven to 375 degrees F. Liberally sprinkle your halibut fillets with coarse salt and fresh cracked black pepper.
- Add just enough oil to coat the bottom of a pan, and set it over fairly high heat.
- Add the halibut fillets to the hot pan, skin side down. Once the first sides has browned nicely, about 3 to 4 minutes, flip them over and continue cooking for another 3 minutes. Then, slide the pan into the oven for about 5 minutes to finish cooking. The finished halibut should to be firm to the touch and snowy white in color, but since it is a lean fish, it will dry out if overcooked.
- Ladle a pool of the vinaigrette into the bottom of a deep plate, top with a piece of halibut and a few baby greens, if using. Alternatively, you could use arugula tossed with sliced shallots, as a garnish.