Roast Halibut With Smoked Tomato Vinaigrette
- Smoked Tomato Vinaigrette
- 1/2 cup water
- 4 medium ripe tomatoes, quartered and seeded
- 1 large sprig tarragon, stemmed
- 2 shallots, peeled and sliced in rings
- 1/2 cup olive oil
- 1 pinch kosher salt
- fresh ground black pepper
- Roasted Halibut
- 2 (4 ounce) halibut fillets
- coarse salt
- fresh ground black pepper
- 1 tablespoon canola oil, plus more as needed
- handful baby greens, for garnish (optional)
- arugula leaf, for garnish (optional)
- 1 shallot, finely julienned, for garnish (optional)
- Special equipment:
- Hickory wood chips (about 2 handfuls), for smoking.
- To make the vinaigrette:
- Prepare a wok smoker by laying 2 layers of foil in the bottom of a wok. Add in 2 handfuls of the hickory wood chips, and set the smoker over high heat. Pour in the water. Wash, quarter, and seed the tomatoes. Pop them into a bamboo steamer.
- Arrange the tarragon and shallots around the tomatoes. Place the steamer onto your smoking wok and cover with lid or foil, and let the ingredients smoke for 20 minutes.
- Transfer the tomato-shallot mixture to a big pitcher, and blend with an immersion blender or use a regular blender. Gradually, add the olive oil in a thin stream, as you are blending to achieve a nice consistency. Season with a pinch of salt and some freshly cracked black pepper.
- To make the halibut:
- Preheat an oven to 375 degrees F. Liberally sprinkle your halibut fillets with coarse salt and fresh cracked black pepper.
- Add just enough oil to coat the bottom of a pan, and set it over fairly high heat.
- Add the halibut fillets to the hot pan, skin side down. Once the first side has browned nicely, about 3 to 4 minutes, flip them over and continue cooking for another 3 minutes. Then, slide the pan into the oven for about 5 minutes to finish cooking. The finished halibut should be firm to the touch and snowy white in color, but since it is a lean fish, it will dry out if overcooked.
- Ladle a pool of the vinaigrette into the bottom of a deep plate, top with a piece of halibut and a few baby greens, if using. Alternatively, you could use arugula tossed with sliced shallots, as a garnish.
tomato vinaigrette, water, tomatoes, tarragon, shallots, olive oil, kosher salt, fresh ground black pepper, salt, fresh ground black pepper, canola oil, handful baby greens, arugula, shallot
Taken from www.food.com/recipe/roast-halibut-with-smoked-tomato-vinaigrette-532090 (may not work)