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Serves 4
Ingredients
1½ pounds halibut
½ teaspoon kosher salt
Tomato-Caper Dressing
1 cup olive oil
1/3 cup white balsamic vinegar
lemon zest from one lemon
juice of one lemon
salt and pepper to taste
2 cups Roma tomatoes, seeded and diced
¼ cup Italian parsley, chopped
2 tablespoons capers, drained
Italian parsley (garnish)
In medium bowl combine olive oil, vinegar, lemon juice, lemon zest and salt and pepper and mix well. Slowly incorporate tomato, parsley and capers until combined. Set aside.
Grill or sear halibut with kosher salt and butter. Grilling fish depends on the thickness of the fillets. Be sure not to overcook! They’re done when you can easily pierce them with a fork or when they flake easily.
To serve: Place seared halibut on plate. Cascade tomato-caper dressing over halibut Garnish with parsley. Serve with mashed potatoes and grilled asparagus.
