Pan-Roasted Halibut with Marinated Heirloom Tomatoes and an Herb Salad


Pan-Roasted Halibut with Marinated Heirloom Tomatoes and an Herb Salad
Serves 2 People

Items You Will Need
2 Halibut Filets (7 oz each)
¼ tsp Salt & Black Pepper Mix (3 parts Kosher Salt / 1 part Black Pepper)
2 TBSP Whole Butter (Soft)
A/R Flour
2 TBSP Cooking Oil Blend

¼ Cup Herb Salad (Dill, Parsley, Chives & Tarragon with Olive Oil, Salt & Lemon)
¼ Cup Shaved Fennel
1 Cup Marinated Tomatoes (Heirloom Tomatoes, Basil, Shallots, Garlic, Olive Oil, Sea Salt)

    Directions To Make

  • Season the Halibut Filets with Salt & Pepper Mix.
  • Dredge the meat side into flour to coat.
  • Gently brush the soft butter over the flour to create an even coating from edge to edge.
  • Pre-Heat the oven to 400°F.  Heat a heavy duty skillet on the stove on a medium flame.
  • Add the Cooking Oil to the pan until it begins to ripple.  Gently add the Halibut with the Buttered side down.
  • Allow to cook until a brown crust forms around the edges. (Approximately 2-3 Minutes)
  • Gently turn the Halibut Filet over and place the skillet into the pre-heated oven for an additional 5-7 minutes depending on the thickness of the filets. (The meat should be firm with a slight bounce back to the touch.)
  • Remove from the pan and allow to rest while arranging the plate.
    Steps to Plating

  • Prepare the marinated tomatoes and the herb salad.
  • Pour 1 cup of “Warmed” (Not HOT) Marinated Tomatoes in the center of each bowl.
  • Pour the juices from the marinated tomatoes around the tomatoes.
  • Place the pan-seared halibut on top of the tomatoes.
  • Combine the Herb Salad and Shaved Fennel and arrange on top.
  • Finish the dish with a sprinkle Chopped Chives around the marinated tomatoes and a pinch of Flakey Sea Salt (Fleur du Sel) over the Herb Salad.

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