Wednesday, June 15, 2011

Pan-Seared Halibut with Red Beet Vinagrette

For some reason, this image popped into my head yesterday of a nice piece of fish propped up on a pile of garlicy spinach, topped with a spoonful of red beet vinagrette... so i ran with it. I didn't have any recipe for the vinagrette and just made it up as I went, trying to complement the earthy sweetness of the beets with the sour saltiness of cornichons and the anchoring undertone of mustard. It could use some tweaking, but it came out well and plates were cleaned.

Pan-Seared Halibut with Red Beet Vinagrette
(serves 3)
- 1 1/2 lb. Halibut or other meaty white fish
- Spices (Lemon Pepper, Sea Salt, Garlic Powder)
- 2 whole roasted or boiled Beets, chopped
- 4 sprigs fresh Thyme, minced
- 3 tbsp minced Shallots
- 1 tbsp Mustard Powder or Stone Ground Mustard
- 1/4 tsp White Pepper
- 1/3 c Red Wine Vinegar
- 2 tbps Cassis liquor
- 3 to 4 Cornichon pickles, sliced very thin
Make vinagrette ahead of time so that flavors have time to combine.
In a small food processor, blend Beets, Shallots, Fresh Thyme, Mustard Powder/Mustard, Pepper, Vinegar and Cassis until smooth, adding extra Vinegar and Cassis based on texture and desired flavor. Pour into a jar, stir in thin-sliced cornichons, and let sit.
Dust top of fish pieces with spices (Lemon Pepper, Sea Salt, Garlic Powder) and cook in a hot pan, skin side down until almost completley cooked (should be white throughout). Spray top of fish lightly with cooking spray and flip carefully onto seasoned side, cooking until just crispy. Plate pieces of fish ontop of a pile of Garlic Spinach and topped with a spoonful of the vinagrette. Serve with Cauliflower-Leek Puree on the side.
Drink some wine, and enjoy.

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