Halibut Nicoise Salad- serves 3- amounts are estimates-you can increase or decrease based on your preferences.
- 1 pound of halibut- cut into serving portions
- 5-6 small to medium Yukon Gold potatoes
- 1-2 cups of green beans
- Bibb lettuce- 1 head
- cherry or grape tomatoes,1/2 cup olives- any mixture you like,1/2 cup thinly sliced purple onion, 2 hard boiled eggs
- Vinaigrette- fresh lemon juice, Dijon mustard, olive oil, kosher salt and black pepper
First make the vinaigrette- I use a 1:3 ratio of acid to oil as my basis but you can increase to 1:2 or more if you like more acidic flavors- so I used about 2 T of fresh lemon juice and whisked in 2 teaspoons of Dijon mustard, salt and pepper. Then add 6 T of extra virgin olive oil slowly while whisking constantly. Taste and adjust as needed.
Blanch the cleaned green beans in boiling salted water for 1-2 minutes and then shock them in an ice water bath. Remove and set aside. Place the Yukon potatoes in the same boiling water and cook until knife tender- Remove when done, cut into thick slices and dress with the vinaigrette while still warm so they will absorb the flavors. Have the rest of the ingredients ready- quarter the hard boiled eggs and you can soak the purple onion slices in cold water to reduce the onion bite if desired- drain and dry before using
Prepare the barbeque- I prefer a wood fire always but can use a gas grill also- prepare the halibut fillets by sprinkling salt and pepper, then zest a lemon over the fillets and squeeze the juice on them- let set 30 minutes and then lightly dress with olive oil and put on the grill flesh side down. Again don’t let the fish set more than 30 minutes with the fresh lemon juice or you will end up with cerviche. Turn the fish only once and watch carefully not to overcook it. The time depends on the thickness of the fish and the heat of your grill, but is about 7-10 minutes for a 1 inch fillet.- Pull the fish before you think its done- it should be slightly opaque in the center and will continue to cook as it cools. Good rule of thumb is if you think it needs just a few more minutes- pull it. We use a thermometer and pull at 120-125 degrees and cover for 5-10 minutes to finish cooking. Practice makes perfect on cooking fish.
While the fish is resting, assemble the salad. Arrange Bibb lettuce on a large platter and lightly dress with the vinaigrette. Now add the potatoes to one section, dress the green beans and add to another section. Arrange the fish fillets on a section and arrange the tomatoes, olives, onions, and eggs in a pleasing pattern. Lightly drizzle the vinaigrette over all but use a generous dressing over the halibut. Serve with toasted ciabatta bread (drizzle olive oil over cut side of ciabatta bread, grill until lightly toasted and rub with cut garlic clove while warm- cut into slices). Enjoy!
Note-For you detail oriented people- I did forget to add the cherry tomatoes to mine- they remained on the counter- but was still delish!