Seared Halibut with Tomato-caper Dressing
1 and 1/2 pounds halibut
1/2 teaspoon kosher salt
1 cup olive oil
1/3 cup white balsamic vinegar
1 lemon, zested
1 lemon, juiced
1 pinch salt and pepper to taste
2 cups Roma tomatoes, seeded and diced
1/4 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.