Seared Halibut and Gazpacho Salsa with Tomato Vinaigrette

Seared Halibut and Gazpacho Salsa with Tomato Vinaigrette
Adapted from The Smitten Kitchen Cookbook

Yield: 4 servings Ingredients

  • Tomato Vinaigrette:
  • 1 medium tomato, peeled (if desired), seeded and chopped
  • 2 tablespoons sherry vinegar
  • 1/4 cup olive oil
  • kosher salt
  • freshly ground black pepper
  • Fish:
  • 6 to 8 ounce (4 each) halibut fillets
  • olive oil to coat pan
  • kosher salt
  • freshly ground black pepper
  • Tomato Salsa:
  • 4 medium Roma tomatoes
  • 1/2 English cucumber, diced, seeds removed
  • 2 bell peppers, red or combination of colors if available
  • 1/2 cup small sweet onion, diced
  • 3 tablespoons minced fresh chives (optional for garnish)

Cooking Directions

  1. Prepare tomato vinaigrette. In a blender or food processor, puree the tomato until smooth. Add the sherry vinegar. With the machine running, slowly add the olive oil. Taste for seasonings, add salt and pepper. Set aside.
  2. Bring the halibut to room temperature. Season with salt and pepper on both sides.
  3. Toss salsa ingredients together in a small bowl.
  4. Heat a large saute pan over medium-high heat. Once the pan is hot, coat the pan generously with the olive oil making sure that the oil is spread even. Once the oil is hot, place the fish in the pan and cook for 3 to 4 minutes, until the fish is golden underneath. If your pan is not large enough, cook fish in batches until all fish has been cooked. Carefully flip the fillets. Cook for a few minutes, until a fork cuts through easily and the meat is opaque white and flaky.
  5. Arrange the fish on the plate and drizzle with the tomato vinaigrette. Garnish with tomato salsa and chopped chives.
  6. If halibut is not available, try another flaky white fish like cod.

I also love to blog because I love sharing my stories to all of you and I plan on sharing all these recipes to my kids in the years to come, too. I have future sous chefs in the making!

Similar Posts