Halibut & Fresh Mediterranean Salsa
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.
A celebrity chef before the term was used, Nick Stellino recently celebrated 20 years on public television. In addition to multiple cooking show series to his credit, he’s also authored 11 cookbooks and been seen on countless news and talk shows, such as Good Morning America, The Today Show, and The Oprah Winfrey Show. Born and raised in Palermo, Sicily, Nick moved to the USA as a teenager and after building a successful career as a stockbroker, left Wall Street for the restaurant business, starting as a dishwasher. After working his way up the ladder and apprenticing for many well-known chefs, Nick redirected his passion for cooking to TV and has never looked back.