Roast Halibut With Smoked Tomato Vinaigrette
Serves: 6
Lelia Marks
1 January 1970
Based on User reviews:
48
Spice
37
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Special equipment: Hickory wood chips (about 2 handfuls), for smoking To make the vinaigrette: Prepare a wok smoker by laying 2 layers of foil in the bottom of a wok
2
Add in 2 handfuls of the hickory wood chips, and set the smoker over high heat
3
Pour in the water
4
Wash, quarter, and seed the tomatoes
5
Pop them into a bamboo steamer
6
Arrange the tarragon and shallots around the tomatoes
7
Place the steamer onto your smoking wok and cover with lid or foil, and let the ingredients smoke for 20 minutes
8
Transfer the tomato-shallot mixture to a big pitcher, and blend with an immersion blender or use a regular blender
9
Gradually, add the olive oil in a thin stream, as you are blending to achieve a nice consistency
10
Season with a pinch of salt and some freshly cracked black pepper
11
To make the halibut: Preheat an oven to 375 degrees F
12
Liberally sprinkle your halibut fillets with coarse salt and fresh cracked black pepper
13
Add just enough oil to coat the bottom of a pan, and set it over fairly high heat
14
Add the halibut fillets to the hot pan, skin side down
15
Once the first sides has browned nicely, about 3 to 4 minutes, flip them over and continue cooking for another 3 minutes
16
Then, slide the pan into the oven for about 5 minutes to finish cooking
17
The finished halibut should to be firm to the touch and snowy white in color, but since it is a lean fish, it will dry out if overcooked
18
Ladle a pool of the vinaigrette into the bottom of a deep plate, top with a piece of halibut and a few baby greens, if using
19
Alternatively, you could use arugula tossed with sliced shallots, as a garnish