Citrus fruits have long been associated with human health. They are high in vitamin C and flavonoids like limonene, which has demonstrated efficacy against various cancers in preclinical models. Perhaps equally important, citrus fruits lend tangy complexity to sweet and savory dishes alike.
Lemon wedges garnish this Pan-Fried Halibut with Tomato-Olive Vinaigrette. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She began sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic and it has since become a company tradition.
“Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors – it’s how you combine them that sets you apart.”
–Wolfgang Puck
Pan-Fried Halibut with Tomato-Olive Vinaigrette
Pan-Fried Halibut with Tomato-Olive Vinaigrette
Raising the Salad Bar, Catherine Walthers (2007)
Notes
This vinaigrette would also go well with salmon, swordfish, or striped bass.
Ingredients
- 4 halibut fillets (6–8 ounces each) with skin (halibut is a mild, sweet-tasting, low-fat fish with a firm texture. It pairs well with bolder flavors)
- Salt
- Pepper
- 1 Tbsp olive oil
- 6 cups mixed baby greens, washed and dried (arugula is a good option)
- 1 lemon, cut into wedges
- Tomato-Olive Vinaigrette
- 2 Tbsp red wine vinegar
- 2 Tbsp fresh lemon juice
- ½ teaspoon finely minced garlic
- ⅔ cup olive oil
- ½ cup seeded, finely chopped fresh tomatoes (be sure to use flavorful, in-season, backyard or farmer’s market tomatoes)
- 3 Tbsp chopped, pitted kalamata olives (the kalamata is a large, dark brown olive with a smooth meaty texture, originally from Greece. Do not use the so-called “California ripe olives” sold in cans; they are actually green olives that have turned black during processing)
- 1 Tbsp minced fresh parsley
- Salt
- Pepper
Instructions
- To make the vinaigrette, mix the vinegar, lemon juice, and garlic in a medium bowl. Slowly whisk in the olive oil until the mixture is emulsified. (Note: Alternatively, this can be done in a small food processor by slowly pouring the olive oil through the small hole in the lid while processing the vinegar mixture.) Stir in the chopped tomatoes, olives, parsley, salt, and pepper. Taste for seasoning.
- Preheat the oven to 350°F. Generously season each piece of halibut with salt and pepper. Heat an oven-proof sauté pan, preferably cast iron, over medium-high heat. Add the oil, then place the fish, flesh side down, in the pan and cook until golden brown, about 4–5 minutes. Carefully turn the fish over and transfer the pan to the oven. Bake until the fish is done, ~10 minutes for 1-inch thick fillets.
- Toss the greens with vinaigrette in a large bowl, then divide the greens among 4 plates. Place a piece of fish on top of each serving and generously spoon vinaigrette over, making sure that some tomatoes and olives are included. Serve with a wedge of lemon and some nice crusty bread.