Halibut and Corn Salad with Broken Vinaigrette

Name: Halibut and Corn Salad with Broken Vinaigrette
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 340 grams large vine-ripened tomatoes or 1 tomatoes; 2 Tbsps Champagne vinegar; 2 Tbsps slices bacon, cooked until very crisp, well drained, and minced; 6 larges ears corn, shucked; 1 Tbsp finely chopped fresh tarragon leaves; 2 teaspoons minced garlic; 4 fillets halibut fillets, about 5 ounces each, or other firm-fleshed, meaty fish such as swordfish; 1 Tbsp freshly squeezed lemon juice; 473 milliliters shelled lima beans, fava beans, or other fresh shelling beans; 158 milliliters extra-virgin olive oil; 6 Tbsps olive oil; 6 servings Gray salt and freshly ground pepper

Need A mixture of bacon, lima beans, champagne vinegar, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 2 hours. If you like this recipe, you might also like recipes such as Halibut and Corn Salad with a “Broken” Tomato Vinaigrette, Sautéed Snapper With Broken Black-olive Vinaigrette, and Halibut and Peach Salad with Lemon-Mint Vinaigrette.

Instructions

Core the tomatoes, cut into pieces, and place in a blender. Blend until pureed. Strain through a sieve into a bowl. You should have about 2 1/2 cups puree. If fresh tomatoes are not available use canned.

Ingredients you will need

Tomato

Equipment you will use

Blender

Sieve

Bowl

Heat 1 tablespoon of the olive oil in a non-reactive medium saucepan until hot.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the garlic and saute briefly until light brown.

Ingredients you will need

Garlic

Add the tomato puree and bring to a boil. Simmer gently about 5 minutes. Strain through a fine-mesh sieve into a bowl. Discard the solids. Rinse out the saucepan, return the tomato juice to the pan, and bring to a boil. Simmer and strain twice more until the tomato juice is as thick as heavy cream, about 15 minutes total cooking time. Be sure to lower the heat as the mixture thickens to prevent scorching. You should have about 1/4 cup of very smooth tomato juice.

Ingredients you will need

Tomato Juice

Tomato Puree

Heavy Cream

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Sauce Pan

Sieve

Bowl

Frying Pan

Add 1 tablespoon lemon juice and taste for salt and pepper.

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Salt And Pepper

Lemon Juice

Pour 1 tablespoon of the olive oil into a small, clean glass bottle with a stopper and swirl to coat the inside. Coat the glass bottle with olive oil and the funnel before straining tomatoes so they don't stick. Strain the tomato juice into the bottle.

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Tomato Juice

Olive Oil

Tomato

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Funnel

Let it cool to room temperature.

Add olive oil - mixture should be half olive oil and half tomato. Do not shake or mix!

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Olive Oil

Tomato

Shake

Bring a large pot of water to a boil and add salt. Blanche the corn and cook just until tender, about 3 minutes.

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Water

Corn

Salt

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Pot

Remove and set aside. Cook the beans in the same water just until tender, about 3 minutes.

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Beans

Water

Drain. If using favas, peel them. When the corn is cool enough to handle, cut the kernels from the cobs. Toss together in a bowl.;

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Corn

Equipment you will use

Bowl

In a clean jar with a lid, shake together minced tarragon, 2 tablespoons of the bacon, and 25 percent of Champagne vinegar and 75 percent olive oil.

Ingredients you will need

Champagne Vinegar

Olive Oil

Tarragon

Bacon

Shake

Pour enough of the dressing onto the corn and beans to coat, toss well, and taste for seasoning. Adjust with salt, pepper, and more dressing as necessary. Set aside to marinate for about 15 minutes.;

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Seasoning

Pepper

Beans

Corn

Salt

Season the fish on both sides with salt and pepper.

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Salt And Pepper

Fish

Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until hot. Put presentation side of the fish (non-skin side) in pan first as it gets the best caramelization. Cook until brown on the first side, about 3 minutes. When you see it getting opague around the edges, give it another minute and flip sides. Cook another minute on other side.

Ingredients you will need

Olive Oil

Fish

Equipment you will use

Frying Pan

Remove from pan and place on cookie sheet for a bit while you enjoy your appetizer with company. Just before you're ready to serve it, put it in a preheated 450 degree F oven for about 30 seconds.;

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Baking Sheet

Oven

Frying Pan

Equipment

Ingredients

Servings:

340grams

large vine-ripened tomatoes or 1 tomatoes 2Tbsps

Champagne vinegar 2Tbsps

slices bacon, cooked until very crisp, well drained, and minced 6larges

ears corn, shucked 1Tbsp

finely chopped fresh tarragon leaves 2teaspoons

minced garlic 4fillets

halibut fillets, about 5 ounces each, or other firm-fleshed, meaty fish such as swordfish 1Tbsp

freshly squeezed lemon juice 473milliliters

shelled lima beans, fava beans, or other fresh shelling beans 158milliliters

extra-virgin olive oil 6Tbsps

olive oil 6servings

Gray salt and freshly ground pepper

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Santa Margherita Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.