Seared Halibut and Gazpacho Salsa with Tomato Vinaigrette
Tomato vinaigrette:
- 1 medium tomato, peeled (if desired), seeded, and chopped
- 2 tablespoons (30 ml) sherry vinegar
- ¼ cup (60 ml) olive oil
- Table salt
- Freshly ground black pepper
- Four 6-to-8-ounce (70-to-225-gram) halibut fillets
- Olive oil to coat pan
- Table salt
- Freshly ground black pepper
- 2 large beefsteak or 4 medium Roma tomatoes (about 1 pound or 905 grams), seeded (if desired) and diced
- ½ English cucumber (½ pound or 225 grams), diced
- 2 bell peppers, red or a combination of colors if available
- ½ small sweet onion, such as Vidalia, diced
- 3 tablespoons minced fresh parsley (optional, for garnish)
Instructions:
Halibut goes spectacularly well with a light summer salad, like one modeled after a cold soup.
- In a blender or food processor, purée the tomato until smooth. Add sherry vinegar. With machine running, drizzle in olive oil slowly, in a very thin stream. Season with salt and pepper. Set aside.
- Bring the halibut to room temperature. Season generously with salt and freshly ground black pepper on both sides. Heat a large sauté pan over medium-high heat. Once the pan is hot, coat it evenly with olive oil. Once oil is hot, lay fish in the pan (depending on the size of your pan and how much fish you are cooking, you may need to cook this in multiple batches) and cook for 3 to 4 minutes, until the fish is golden underneath but not sticking to the pan. Carefully flip the fillets. Cook for a few more minutes, until a fork cuts through easily and the meat is opaque white and flaky.
- Toss salsa ingredients together on a plate. Arrange the halibut on top. Drizzle on the vinaigrette to taste. Serve with additional vinaigrette on the side.