Impress guests with this super simple and flavorful twist on traditional caprese salad by adding next level taste with grilled Alaska Halibut.Ā Serve as an elegant appetizer or take it to a summer pot luck, either way you are sure to please your friends' taste buds with this jazzed up classic. Easy to assemble and perfect for entertaining.Ā
Alaska Halibut Caprese Salad Bites
Servings: 24 skewers Ā Ā Ā Ā Ā Prep Time: 15 minutesĀ Ā Ā Ā Cook Time: 10 minutes
Author: Alaska Seafood Marketing Institute
Ingredients
- 3 (6 oz portions)Ā Popsieās Alaskan Halibut
- Kosher salt and black pepper, to taste
- 2 tsps Italian seasoningĀ
- 1 package (12 oz.) arugula
- 24 fresh mozzarella cheese slices, 1/4 inch thick
- 24 roma tomato slices, 1/4 inch thick (slice on bias)
- 24 basil leaves, fresh
- 1/2 cup olive oil
- Balsamic vinegar, to taste
- Kosher salt and black pepper, to taste
- 2Ā tbsps basil, fresh, chiffonade
Directions
Step 1: Prepare Halibut
- Season Alaska Halibut with salt, pepper, and Italian seasoning.Ā Place on a hot oiled grill or grill top.Ā Cook for 2-4 minutes, then carefully turn and cook for another 2 to 4 minutes, cooking just until fish is opaque throughout.Ā Set aside for 5 minutes to rest.
- Take skin off, (this is easiest to do once cooked). Cut into 1 inch pieces.
Step 2: Assemble and serve
- Place arugula on a serving plate.Ā Arrange mozzarella slices evenly on the arugula.Ā Layer with tomato slices and basil leaves.Ā Top with cooked Halibut pieces and skewer with wooden picks.Ā Drizzle with olive oil and balsamic vinegar to taste.Ā Sprinkle with a pinch of salt and pepper.Ā Garnish with basil chiffonade.
Recipe Note
Alternative Serving Suggestions:
Slice a ciabatta roll, brush with olive oil and toast each side. Lay on plate and top both sides with salad and Halibut. Serve open face.Ā
Cut tomatoes, fresh mozzarella, and basil leaves. Toss Halibut in angel hair pasta with olive oil, salt and pepper.