Ingredients
Halibut, skin on – 6 oz.
Salsa Verde – 1 tbsp.
Cherry Tomatoes – 3
Baby potatoes, cooked – 2, cut in half
Broccolini blanched – 1 piece
Grapefruit segment – 2 cut in half
Microgreens – 5 pieces
Veg Oil – 3 tbsp
Salt – 1 tsp.
Method
Preheat oven to 400 degrees F.
Using a piece paper towel, pat dry the halibut portion. Place a non-stick, oven safe pan, over medium-high heat and add two tbsp of vegetable oil. Season the dry halibut with half a teaspoon of salt, making sure the season every part of it. when you see a wisp of smoke come from the pan, carefully add the halibut skin side down making sure to place the halibut away from your body as to not splash yourself with hot oil. Sear the skin for 30 seconds and transfer the the pan to the preheated oven.cook for 7-10 minutes. While the Halibut is cooking place another pan over a medium heat and add 1 tbsp of vegetable oil. once hot add the potatoes, tomatoes and broccolini to the pan and saute for a few minutes or until the veg get lightly golden brown. season veg with a quarter teaspoon of salt. once the halibut is cooked to your liking, take it out of the pan and rest it for 3 minutes.
On a round plate put 1 tablespoon of salsa verde down off the side of the plate. using the back of the spoon pull and drag the salsa verde in a circular motion. place the potato, tomato and broccolini right beside the verde towards the centre of the plate. place the cooked halibut skin side up on the plate half on the veg. Garnish the halibut with a grapefruit and micro-greens.
Salsa Verde
Parsley washed and picked – 1 cup
Mint, washed and picked – half cup
capers – quarter cup
Extra Virgin Olive Oil – half cup
White balsamic – quarter cup
dijon mustard – 2 tbsp
salt – 1 tsp.
Place all ingredients in a blender and blend until smooth