| Level: | Intermediate |
| Total: | 42 min |
| Prep: | 10 min |
| Cook: | 32 min |
| Yield: | 2 servings |
Ingredients
- 1/2 cup water
- 4 medium ripe red tomatoes, quartered and seeded
- 1 large tarragon sprig, stemmed
- 2 shallots, peeled and sliced in rings
- 1/2 cup olive oil
- Pinch kosher salt
- Freshly ground black pepper
- 2 (4-ounce) halibut fillets
- Coarse salt
- Freshly ground black pepper
- 1 tablespoon canola oil, plus more as needed
- Handful baby greens, for garnish, optional
- Arugula leaves, for garnish, optional
- 1 shallot, finely julienned, for garnish, optional
Instructions
- To make the vinaigrette: Prepare a wok smoker by laying 2 layers of foil in the bottom of a wok. Add in 2 handfuls of the hickory wood chips, and set the smoker over high heat. Pour in the water. Wash, quarter, and seed the tomatoes. Pop them into a bamboo steamer.
- Arrange the tarragon and shallots around the tomatoes. Place the steamer onto your smoking wok and cover with lid or foil, and let the ingredients smoke for 20 minutes.
- Transfer the tomato-shallot mixture to a big pitcher, and blend with an immersion blender or use a regular blender. Gradually, add the olive oil in a thin stream, as you are blending to achieve a nice consistency. Season with a pinch of salt and some freshly cracked black pepper.
- To make the halibut: Preheat an oven to 375 degrees F. Liberally sprinkle your halibut fillets with coarse salt and fresh cracked black pepper.
- Add just enough oil to coat the bottom of a pan, and set it over fairly high heat.
- Add the halibut fillets to the hot pan, skin side down. Once the first sides has browned nicely, about 3 to 4 minutes, flip them over and continue cooking for another 3 minutes. Then, slide the pan into the oven for about 5 minutes to finish cooking. The finished halibut should to be firm to the touch and snowy white in color, but since it is a lean fish, it will dry out if overcooked.
- Ladle a pool of the vinaigrette into the bottom of a deep plate, top with a piece of halibut and a few baby greens, if using. Alternatively, you could use arugula tossed with sliced shallots, as a garnish.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 754 |
| Total Fat | 63 g |
| Saturated Fat | 8 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 8 g |
| Sugar | 13 g |
| Protein | 26 g |
| Cholesterol | 56 mg |
| Sodium | 1284 mg |