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Warm Salad of
Alaskan Halibut and Arugula
Makes 4 Servings
Ingredients
* FOR THE BALSAMIC REDUCTION:
*1/2 quart balsamic vinegar
* FOR THE FISH:
*4 halibut fillets, 6 to 8 ounces each
*Salt and white pepper
*Salad or cooking oil
* FOR THE SALAD:
*1 package arugula
*1 roasted red or yellow sweet peppers, diced
*1 heirloom tomato, cut into wedges
*3 tablespoons chopped Nicoise olives
*3 cloves roasted garlic per salad
*4 teaspoons balsamic vinegar, reduced
*3 tablespoons extra virgin olive oil
*1 teaspoon white truffle oil (optional)
*6 to 8 croutons per salad
Instructions
1To prepare the balsamic reduction, in a saucepan, reduce 1/2 quart balsamic vinegar over a low flame in a slow simmer until it has a syrupy consistency, about 15 to 20 minutes. Remove and chill. (Store in a squirt bottle in the refrigerator - it will keep for one month.)
2To prepare the fish, season the halibut with salt and white pepper and brush it with salad or cooking oil (about 1 capful). Grill or saute over medium flame until flesh is all white (not gray) and flaky, about 6 minutes per side if fish is 3/4-inch thick.
3To prepare the salad, mix all of the salad components - arugula, pepper, tomato, olives and garlic - together and drizzle reduced balsamic syrup over salad. Dress with olive oil (and optional truffle oil), toss and arrange on four plates. Add croutons.
4Place fillets on top and serve.
Source
Executive Chef & Partner Mark Monette, The Flagstaff House Restaurant, Boulder, CO