Recipe: Halibut and Fresh Mediterranean Salsa

Halibut & Fresh Mediterranean Salsa

Serves 4


For the Salsa:
½ cup extra virgin olive oil
¼ cup balsamic vinegar
½ teaspoon C&H® or Domino® sugar
1 teaspoon salt
1 teaspoon pepper
½ large red onion, peeled and finely diced
½ cup white balsamic vinegar mixed with ½ cup water
4 large tomatoes, cut in ½-inch dice and seeded
1 cucumber, cut in ½-inch dice
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon dried oregano or 2 tablespoons chopped fresh oregano
16 cleaned fresh basil leaves, chopped or torn
¾ cup crumbled feta cheese

For the Halibut:
4 1-inch-thick halibut fillets, 5–6 ounces each
Olive oil, for brushing fillets
Salt and pepper to taste
4 tablespoons extra light olive oil
1–2 tablespoons butter (optional)

To Prepare the Salsa:

Whisk together the extra virgin olive oil, balsamic vinegar, sugar, salt and pepper in a bowl and set aside.
Marinate the diced onion in the vinegar-water mixture for 30 minutes, then drain and set aside. Combine the tomatoes, marinated onion and cucumber with the onion powder and garlic powder, oregano, basil leaves and feta cheese. Mix the reserved olive oil-balsamic dressing into the salsa.

To Prepare the Halibut:
Brush the fillets with olive oil and season with salt and pepper. Heat the extra light olive oil in a sauté pan over high heat. Place the fillets in the sauté pan and reduce the heat to medium-low; sauté about 2½ to 3 minutes per side. Add butter, if desired, during the last minute of cooking, bathing the fish with the butter. Remove the fillets from the pan and let them rest. Place each fillet over a serving of salsa.

Want a perfect wine pairing? Try it with Centine Bianco, a white blend of Pinot Grigio, Chardonnay, and Sauvignon Blanc from Tuscany, Italy.

Reprinted with permission from Cooking with Nick Stellino 2.
Want more recipes from Nick Stellino? Click this link for a “Banfi discount” of $5 off of all of his cookbooks!

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