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Pan Roasted Halibut
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Brief Description
Roasted Halibut served with heirloom tomato panzanella salad.
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Main Ingredient
halibut
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Category: Fish or seafood
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Cuisine: American
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Prep Time: 60 min(s)
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Cook Time: 40 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Pair with Twomey Cellars 2010 Bien Nacido Vineyard Pinot Noir
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Posted By: vastrother@aol.com
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Posted On: Mar 01, 2017
Number of Servings:
Ingredients:
- 1 loaves - ciabatta bread cut into cubes
- 1/2 cups - olive oil
- - salt and pepper
- 2 - or 3 Heirloom Tomatoes cut up into bite-size pieces
- 1/2 cups - red onion sliced
- 1 - cucumber sliced into 1/2 moons
- 1/4 cups - chopped parsley
- 1 - lemon juiced
- 2 1/2 pounds - to 3 pounds halibut cut into 6 filets
- 2 tablespoons - canola oil
- - salt and pepper
Directions:
1. Preheat oven to 325 degrees F. Place ciabatta bread cubes into a large bowl. Drizzle with the olive oil and season with salt and pepper. Thoroughly toss the bread to coat with olive oil and transfer to a baking tray. Place the tray inside the oven and bake for 15-20 minutes or until bread is toasted golden brown. Be sure to check every 10 minutes and stir croutons around.
2. While croutons are baking, prepare tomatoes, onion, cucumber, parsley and lemon juice. Keep these ingredients ready to assemble salad after halibut is cooked.
3. Once bread is toasted, pull from oven and let cool for At Least 60 minutes. These ciabatta croutons will last sealed in a bag for up to 4 days.
4. Preheat a skillet on medium-high heat.
5. Remove halibut from packaging, remove any skin and bones; pat halibut thoroughly until dry with a paper towel and season with salt and pepper.
6. Once pan is hot, add the canola oil to the pan; when the oil shimmers and lightly smokes, place halibut filets into the pan. Let sear on this first side for 2-4 minutes or until the fish becomes golden brown in color. Once fish sears golden, flip filet over and let cook an additional 3 minutes. If the halibut is more than 1 inch thick, place it in a 350 degree oven for 5-10 minutes or until fish feels firm.
7. While fish is cooking, place croutons, tomatoes, onion, cucumber and parsley in a bowl. Drizzle with olive oil and season with lemon juice, salt and pepper. Thoroughly toss the salad and squeeze the croutons, tomatoes and cucumbers together so the juice absorbs into the croutons.
8. Place the bread salad onto a platter and place halibut on top.
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