ironchef
Executive Chef
Salmon also works well with this recipe. If you don't want to grill, then pan searing the fish would be fine.
Grilled Halibut with Almond-Panzanella Relish
Yield: 6-8 Servings
Ingredients:
6-8 ea, 8 oz. Halibut Filets
1 c. day old Ciabatta or French bread, cut into 1" cubes and lightly toasted
1/4 c. unsalted Sliced Almonds, lightly toasted
1 Vine Ripened Yellow tomato, seeds removed, cut into 1/4" dice
1/2 medium Red Onion, cut into 1/4" dice
1 Tbsp. Capers, rinsed and dried
3 Tbsp. Sicilian Olives, minced
4-6 medium fresh Basil Leaves, minced
1 Tbsp. fresh Italian Parsley, minced
1 tsp. Anchovy Paste
1 tsp. Dijon Mustard
2 tsp. Honey
2 Tbsp. Red Wine Vinegar
2 Tbsp. Orange Juice
1 Tbsp. Balsamic Vinegar
3 oz. (9 Tbsp) Extra Virgin Olive Oil
Kosher Salt to taste
Fresh Cracked Pepper to taste
Method:
Prepare grill to medium-high. On the stove, heat a saute pan on medium. Add the diced bread, and lightly toast while tossing but do not burn. Reserve.
Add the sliced almonds to the pan and lightly toast while tossing but do not burn. Reserve. In a mixing bowl, combine the vinegars, orange juice, anchovy paste, honey, and dijon mustard. Slowly drizzle in the oil while whisking to emulsify. Season to taste with salt and pepper. To the bowl, add the toasted bread, almonds, tomato, onion, capers, olives, basil, and parsley. Mix together making sure that everything is evenly coated. Cover and reserve in the refrigerator for about 15 minutes or until the bread has softened and absorbed the flavors. Season to taste with kosher salt and pepper just before serving.
Lightly season the Halibut on both sides with kosher salt and pepper. Grill until about medium doness, about 3-4 minutes per side depending on the thickness of the fish. Serve immediately with the relish on top of the fish.
Grilled Halibut with Almond-Panzanella Relish
Yield: 6-8 Servings
Ingredients:
6-8 ea, 8 oz. Halibut Filets
1 c. day old Ciabatta or French bread, cut into 1" cubes and lightly toasted
1/4 c. unsalted Sliced Almonds, lightly toasted
1 Vine Ripened Yellow tomato, seeds removed, cut into 1/4" dice
1/2 medium Red Onion, cut into 1/4" dice
1 Tbsp. Capers, rinsed and dried
3 Tbsp. Sicilian Olives, minced
4-6 medium fresh Basil Leaves, minced
1 Tbsp. fresh Italian Parsley, minced
1 tsp. Anchovy Paste
1 tsp. Dijon Mustard
2 tsp. Honey
2 Tbsp. Red Wine Vinegar
2 Tbsp. Orange Juice
1 Tbsp. Balsamic Vinegar
3 oz. (9 Tbsp) Extra Virgin Olive Oil
Kosher Salt to taste
Fresh Cracked Pepper to taste
Method:
Prepare grill to medium-high. On the stove, heat a saute pan on medium. Add the diced bread, and lightly toast while tossing but do not burn. Reserve.
Add the sliced almonds to the pan and lightly toast while tossing but do not burn. Reserve. In a mixing bowl, combine the vinegars, orange juice, anchovy paste, honey, and dijon mustard. Slowly drizzle in the oil while whisking to emulsify. Season to taste with salt and pepper. To the bowl, add the toasted bread, almonds, tomato, onion, capers, olives, basil, and parsley. Mix together making sure that everything is evenly coated. Cover and reserve in the refrigerator for about 15 minutes or until the bread has softened and absorbed the flavors. Season to taste with kosher salt and pepper just before serving.
Lightly season the Halibut on both sides with kosher salt and pepper. Grill until about medium doness, about 3-4 minutes per side depending on the thickness of the fish. Serve immediately with the relish on top of the fish.
