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Warm Salad of
Alaskan Halibut and Arugula
Alaskan Halibut and Arugula
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
| 1 | To 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.) |
| 2 | To 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. |
| 3 | To 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. |
| 4 | Place fillets on top and serve. |
Source
Executive Chef & Partner Mark Monette, The Flagstaff House Restaurant, Boulder, CO