Halibut with Gazpacho Salsa
I bought tomatoes in December.
I really don’t know what I was thinking. I’m
still reading The Omnivore’s Dilemma, and it really drives home the point of the cost of trucking in out of season produce. There is a difference in quality and flavor. I used to think there wasn’t–a tomato is a tomato. Denial is a beautiful thing, I guess. It doesn’t really taste like much of anything, though.
The problem was that this recipe was really too pretty. As a girl who is only recently curbing the habit of buying wine for reasons other than its pretty label, it’s not surprising. The brilliance came from another new cookbook, The Smitten Kitchen Cookbook. It’s really, really, really pretty. Beautiful fresh halibut. Bright colorful vegetables made into a salsa. It actually turned out alright considering the out of season tomatoes. It’s fresh partners in crime, the cucumber and peppers, really helped bring a bunch of flavor to the mild tomatoes. I cannot wait to make this salsa this summer. It begs to be made and served alongside a crisp, cold brew.
Inspiration: The Smitten Kitchen Cookbook
- 1 medium tomato, peeled, seeded and chopped
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil + more for coating a pan
- 1 1/2lbs halibut, room temperature
- 4 medium Roma tomatos, seeded and diced
- 1/2 English cucumber, diced
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 1/2 small sweet onion
- parsley, for garnish
In a food processor or blender, blend together the medium tomato. Add the vinegar and drizzle in the olive oil while the dressing is processing. Season with salt and pepper to taste.
Toss the chopped Roma tomatoes, peppers, cucumber, and onion in a bowl.
Season the halibut with a lot of salt and pepper on both sides. Heat a large saute pan over medium-high heat, and coat it with olive oil. Add the fish, cooking for about 3-4 minutes depending on the thickness of your fish. Carefully flip the fish, cooking until the flesh is a solid white and flakes with a fork.
To serve, place the salsa in a layer on a plate, top with the fish, and drizzle with the tomato vinaigrette. Sprinkle with parsley before serving.