Tomato and Mint Salad with Poached Alaska Halibut

Name: Tomato and Mint Salad with Poached Alaska Halibut
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 3 - 6 oz. portions Popsie’s wild caught Alaska halibut, skin removed; Salt, to taste; ¼ cup extra-virgin olive oil; ½ cup red wine vinegar; 2 tablespoons Pernod or anise-flavored liquor; 1 shallot, thinly sliced and briefly rinsed under cold water; 2 large ripe tomatoes, preferably a mix of heirloom varieties, cored and cut in thin wedges (or quartered for smaller ones); 2 cups flat-leaf parsley leaves, torn; 1 cup mint leaves, torn; Freshly ground pepper, as desired

Summer wouldn't be complete without ripe, juicy tomatoes. This salad, combined with the delicate flavor of poached halibut, makes for a light and healthy summer favorite.

Tomato and Mint Salad with Poached Alaska Halibut

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

15 minutes

A refreshing way to enjoy a flavorful halibut fillet. Using a mix of heirloom tomatoes is the best way to celebrate summer.

Author:

Recipe courtesy of Chef Barton Seaver

Image of Tomato and Mint Salad with Poached Alaska Halibut

Ingredients

3 - 6 oz. portions Popsie’s wild caught Alaska halibut, skin removed
Salt, to taste
¼ cup extra-virgin olive oil
½ cup red wine vinegar
2 tablespoons Pernod or anise-flavored liquor
1 shallot, thinly sliced and briefly rinsed under cold water
2 large ripe tomatoes, preferably a mix of heirloom varieties, cored and cut in thin wedges (or quartered for smaller ones)
2 cups flat-leaf parsley leaves, torn
1 cup mint leaves, torn
Freshly ground pepper, as desired

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Directions

Step 1: Poach the halibut

Season the fish with salt and place it in a shallow sauté pan that is just slightly larger than the halibut. Add the olive oil, vinegar, Pernod, shallot, and enough water to come halfway up the sides of the fish. Place the pan over very low heat and let it slowly come to a simmer, 7 to 10 minutes. Gently flip the fish and cook 5 minutes more. Remove the fish from the pan and transfer to a plate to cool.

Step 2: Make the salad

Bring the cooking liquid to a boil over medium-high heat and boil until reduced to about ½ cup. Remove from the heat and refrigerate until cooled. Combine the tomatoes, parsley, mint, and chilled cooking liquid in a large bowl, tossing gently to coat. Taste for seasoning and adjust if necessary. Arrange the salad on a large platter and gently flake the cooled halibut over the salad. Garnish with freshly ground pepper.