While this dish sounds a little more time consuming than you would think, you can easily buy the vegetables pre-julienned, or use a pre-made vinaigrette which could make it a little easier. However, this recipe makes the cut because it is by far the freshest and most tastey fish! I also found this recipe on a spa blog so I knew it was going to be nice and healthy!!
Fresh wild Alaskan halibut with shoestring vegetables and lemon and herb vinaigrette
4 6-oz. pieces fresh Alaskan Halibut filets
1 tsp olive oil for searing
3 stalks celery, julienned
3 carrots, julienned
3 leeks, julienned
Lemon-herb vinaigrette (recipe below)
For the Lemon-Herb Vinaigrette:
3 tbsp chiffonade fresh basil
3 tbsp chopped parsley
4 tsp lemon juice
¼ cup extra virgin olive oil
2 tsp capers
1 medium shallot peeled small dice
Salt and pepper to taste
1. In a small bowl, whisk lemon juice, olive oil, shallots, capers, basil and parsley. Season to taste with salt and pepper. Reserve at room temperature.
2. Heat 1 tsp olive oil in a large sauté pan over medium-high heat. Take caution not to splash oil when putting halibut in pan. Sear 2-3 minutes on each side until golden brown.
3. Blanch the julienned vegetables and serve at room temperature as a bed for the halibut.
4. Place halibut on top of vegetables; drizzle dressing over the top of the halibut. Dust with fine salt and black pepper before serving.