Grilled Halibut With Panzanella, Vinaigrette, And Arugula Pesto
Seafood has always
been a basic of
the New England
diet, but in the past
century, once-abundant
stocks of Atlantic fish
have been depleted because
of automated fishing methods
such as trawling. At his Portland,
Maine, restaurant, Five
Fifty-Five, Steve Corry, one of
Food & Wine's Best New Chefs
for 2007, serves as much
line-caught and sustainably
farmed bounded angle as possible.
Ingredients
4 ample shallots
Juice of 2 lemons
Freshly arena pepper
7 tablespoons extra-virgin olive oil
2 ounces arugula
1 ample abysm garlic
1/8 cup ache nuts
Small area pan of focaccia, cut into 1-inch cubes
2 tablespoons canola oil
4 beginning halibut steaks
(about 20 ounces total)
1 average cucumber, broken into attenuate strips
1 baby ball fennel, bankrupt and baldheaded thin
1 celery heart, sliced
1 ample orange alarm pepper, julienned
8 grape tomatoes, halved
Directions
- Assemble the vinaigrette:
Preheat oven to 450°F. Peel
and buzz shallots until
golden, about 20 minutes.
In a aliment processor, combine
roasted shallots, abstract of 1
lemon, and pepper to taste.
When blended, barrel in 3
tablespoons olive oil. Transfer
to a baby bowl; refrigerate.
- Assemble the pesto: Wipe
the aliment processor clean, then
combine arugula, garlic, pine
nuts, 4 tablespoons olive oil,
juice of 1 lemon, and pepper
to taste. When smoothly
blended, alteration to a small
bowl and refrigerate.
- Reduce oven to 275°F and
toast focaccia cubes on a thin
baking area until browned,
about 15 minutes. Set aside.
- Barbecue the halibut: Brush grill
with canola oil and preheat
to average hot. Place steaks
on barbecue until adapted through,
about 5 account per side.
Loosen anxiously with a thin
metal spatula to prevent
sticking and abolish to a
plate or acid board.
- While halibut is grilling,
prepare the panzanella:
Arrange cucumber slices on
plates to anatomy a ring. In a
large bowl, bung broiled focaccia
cubes, fennel, celery heart,
bell pepper, and tomatoes
with a lot of of the vinaigrette.
Place panzanella central the
ring of cucumber slices. Set
aside until halibut steaks are
cooked through.
- Assemble the dish: Place
each broiled halibut steak on
top of panzanella, and finish
with a atom of pesto. Drizzle
remaining vinaigrette on the
cucumber slices and serve.
Nutrition Facts
Per serving: 800 calories,
35 g fat (4 g saturated), 80 g
carbohydrates, 46 g protein,
6 g fiber, 784 mg sodium
(34% Daily Value).