Ingredients
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-
1/2
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4
-
1
-
2
-
1/2
-
1
-
-
-
2
-
-
-
1
-
-
Directions
Roast Halibut With Smoked Tomato Vinaigrette,Recipe courtesy Chuck Hughes,Recipe courtesy Chuck Hughes
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Steps
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1
Done
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Special Equipment: |
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2
Done
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Hickory Wood Chips (about 2 Handfuls), For Smoking. |
|
3
Done
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to Make the Vinaigrette: |
|
4
Done
|
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. |
|
5
Done
|
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. |
|
6
Done
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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. |
|
7
Done
|
to Make the Halibut: |
|
8
Done
|
Preheat an Oven to 375 Degrees F. Liberally Sprinkle Your Halibut Fillets With Coarse Salt and Fresh Cracked Black Pepper. |
|
9
Done
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Add Just Enough Oil to Coat the Bottom of a Pan, and Set It Over Fairly High Heat. |
|
10
Done
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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. |
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11
Done
|
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. |
