Pan Seared Fresh Halibut with Warm Marinated Heirloom Tomato & Baby Squash Salad
Course: Dinner, Fish, Happy Hearts Kitchen, LunchDifficulty: MediumServings
4
servingsPrep time
20
minutesCooking time
20
minutesIngredients
4 – 4 oz fillets of fresh firm fleshed fish such as halibut, tuna, salmon, tilapia, swordfish or cod
1 1/2 cups assorted heirloom tomatoes cut into 1″ pieces
1 cup assorted baby squash or zucchini cut into 1″ pieces
3 tablespoon fresh coarsely chopped flat leaf parsley
1 small shallot thinly sliced
2 tablespoons AOOC Neapolitan Herb Balsamic
2 Tbsp AOOC EVOO
1 Tbsp AOOC Milanese Gremolata OO
sea salt and fresh ground pepper to taste
Directions
- Place a heavy saute or grill pan over medium heat. Add 1 tablespoon of AOOC olive oil to the hot pan along with the sliced shallot and squash. Saute for two minutes until the squash is just slightly caramelized on the edges but still nicely firm to the bite. Remove to a bowl and add the tomatoes, AOOC Neapolitan Herb balsamic, an additional tablespoon of olive oil, and the chopped parsley – set aside.
- Rub the fillets with 1 tablespoon of olive oil and season evenly with salt and pepper. To the same pan, add the fillets and sear until just cooked through.
- Place a warm fillet on a plate and ladle a scoop of the tomato-squash salad along with any juices over the fillet and serve. Each fillet can also be placed over pasta, rice, risotto, quinoa, kamut or bulgur and then topped with the warm tomato-squash salad.