Pan Seared Alaskan Halibut
with Herb Vinaigrette
4 eight-ounce halibut fillets
Salt and pepper to taste
4 tablespoons canola oil
Preheat oven to 300¡.
Pat the fish dry, absorbing any excess juice. Season the fish with salt and pepper. In a heavy skillet, heat 2 tablespoons of canola oil. Add two fillets to the skillet. Cook over high heat until brown, about 3 to 5 minutes per side, depending on thickness of fish. Remove the fish and keep warm in the oven.
Repeat with remaining 2 tablespoons of oil and 2 fillets. Transfer fish to dinner plate and spoon vinaigrette around fish.
Serves 4.
Herb Vinaigrette
1/2 cup, plus 1 tablespoon, canola oil
1/2 cup, plus 1 tablespoon, olive oil
1 teaspoon salt
2 teaspoons Dijon mustard
Pepper to taste
6 tablespoons Mount Palomar sherry vinegar
1 small shallot, finely diced
1-1/2 teaspoon fresh tarragon, chopped
1-1/2 teaspoon Italian parsley, chopped
1-1/2 teaspoon fresh chives, chopped
In a small bowl, whisk together mustard, salt, pepper, and sherry vinegar. Constantly whisking, slowly add olive and canola oil. Whisk until completely emulsified. Add fresh herbs and mix well. Can be made a week ahead.
Makes 1-1/2 cups.
Serve Pan Seared Alaskan Halibut with Herb Vinaigrette with Mount Palomar Castelletto 1997 Cortese.
Recipe courtesy of Mount Palomar Winery.
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