Grilled Halibut Salad with Summer Salsa and Heirloom TomatoesA featured Wine Club recipe for J. McClelland Cellars.
The perfect pairing for this month's 50 Harvests 2017 Meritage Blanc from Gold Medal Wine Club.Yield: 2
Prep Time: 15 Minutes
Cook Time: 5 Minutes
• Two 7-oz halibut filets
• 1 lb of mixed green lettuces
• 1 large heirloom tomato
• 1 peach, diced
• 1/2 cups diced watermelon
• 1 ear corn, shucked and grilled.
• 1 small bunch basil
• 1 small bunch mint (leaves removed from stem and torn into small pieces).
• 2 lemons
• 1 lime
• 2 oz extra virgin olive oil
• salt and pepper to taste
• 1 oz vegetable oil
Combine and corn, watermelon, peach, juice of one lime, the herbs and salt to taste. Mix well and set aside.
Rub each piece with the vegetable oil to prevent it from sticking to the grill. Season with salt and pepper. Over medium to high heat, grill each piece of fish about 2-3 minutes per side. Remove from the grill.
Cut the heirloom tomatoes into medium sized wedges and mix with the mixed greens. Combine 2 ounces of olive oil and the juice of one lemon. Season with salt and pepper and mix well. Drizzle over the salad and mix well. Adjust seasoning as needed.
Put the salad mix down in a large bowl. Place the halibut on top. Next add 2 heaping spoonfuls of the salsa on top of the fish. Finish with a squeeze of fresh lemon and a pinch of salt if desired.
Recipe by Jason Naaman - Tarla Mediterranean Bar & Grill, Napa, CA