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Seared Halibut Niçoise
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Servings
4 person (s)Ingredients
For the Dijon vinaigrette:
- 1 teaspoon Dijon mustard
- Splash of red wine vinegar
- Salt and pepper
- 2 tablespoons olive oil
For the halibut Niçoise:
- 1 pound halibut steak, removed from bone and cut into four 8-ounce portions
- Salt and pepper
- 1/4 pound haricots vert, stems removed
- 1 tablespoon olive oil
- 2 cups cherry tomatoes
- 1 tablespoon cured black olives, roughly chopped
- 1 lemon
Instructions
For the Dijon vinaigrette:
In a small bowl, whisk together the mustard, red wine vinegar, and a little salt and pepper. Next, drizzle in the olive oil in a continuous stream, whisking all the while until fully incorporated. Make sure to taste and adjust according to personal taste. Set aside.
For the halibut Niçoise:
- Season the 4 portioned steaks with salt and pepper, and set aside.
- In a medium pan, sauté the haricots vert in olive oil over medium-low heat for about 3-5 minutes. Next, add in the cherry tomatoes and chopped olives, and continue to cook for about 15-20 minutes. While the mixture cooks, be sure to toss occasionally, and as the cherry tomatoes start to blister, smash them gently to release the juice, creating a kind of rustic sauce. Mix in the juice of 1 lemon. When the sauce is ready, reduce heat to low.
- When the sauce is ready, cook the halibut steaks in a large pan over medium-low heat, about 5 mintues on each side.
- To plate, drizzle each steak with about a teaspoon of the vinaigrette, and top with some of the tomato-olive sauce and haricots vert.
Recipe submitted by
Maryse Chevriere, The Daily Meal