EyeSwoon

Halibut with Summer Salad

Eyeswoon

fullbleed_halibut
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  • Ingredients

      • 2 lbs Halibut
        For the Pesto:
      • 1 bunch of basil, to yield about one packed cup
      • 2 garlic cloves
      • 1/2 teaspoon of kosher salt
      • 1/2 teaspoon of pine nuts
      • zest and juice from 1 lemon- 1t zest, 2t juice (+ extra for the dressing)
      • 1/2 teaspoon of freshly ground black pepper
      • 1/2 cup of extra virgin olive oil
        For the Salad:
      • pint cherry or grape tomatoes, cut in half
      • Fresh snap peas or sweet peas, blanched
      • 4 ears of corn, blanched and shucked
      • 1 bunch frisee, washed
      • 1 small red onion thinly sliced
  • The Prep

    • For the Herb Pesto (can be basil, Italian parsley, or a combo of many herbs)… Put the basil, garlic, salt, nuts, pepper, & oil in a blender or food processer, and pulse until the mixture is chopped to your liking. Transfer the mixture to a bowl and add the lemon zest and juice. Add extra EVOO if necessary and adjust salt and pepper.

      Set a third of the pesto aside to drizzle over the fish after cooked.

      The remaining 2/3 is used for the salad dressing. I usually add more lemon to the pesto for the dressing. Set aside.

      In a bowl combine the frisse, corn kernels, tomatoes, peas and red onion.

      I sometimes tear some fresh basil leaves into the salad as well.

      Set salad aside.

      The best part about grilling on a cedar plank is that you do not have to flip the fish over. Simply place the soaked cedar plank on a hot grill for 1-2 minutes.

      Flip plank over and then put and then put the fish on the cedar plank. Close the grill and cook the fish for 8-10 minutes depending on thickness.

      While fish is cooking, toss your salad with the pesto. Add salt & pepper to taste.

      Place the salad on a shallow dish.

      Put the grilled fish on top of the salad and drizzle the remaining 1/3 basil pesto over the fish.