Roasted Halibut with Smoked Tomato Vinaigrette

By maredan

Ingredients

• Smoked Tomato Vinaigrette
• 4 * 4 medium ripe red tomatoes (any variety)
• 1 * 1 big sprig tarragon. leaves pulled off
• 2 * 2 shallots, peeled and sliced in rings
• 1/2 * 1/2 cup Olive oil
• * A pinch of coarse salt
• * A grinding of cracked black pepper
• 2 * 2 handfuls of hickory wood chips
• 1/2 * 1/2 cup water
• Roasted Halibut
• 2 * 2x4 ounce filets of halibut
• 1 * 1 tablespoon canola oil
• * A pinch of coarse salt
• * A grinding of cracked black pepper
• * A handful of baby greens
• 1 * 1 shallot, finely julienned

Details

Servings 4

Preparation

Step 1

Directions
Smoked Tomato Vinaigrette

1. Prepare your wok smoker: Lay two layers of tin foil in bottom of wok. Add a good handful of wood chips on top and turn onto high. Add a half a cup of water.
2. Wash, cut into quarters and de-seed tomatoes. Pop into your bamboo rack.
3. Add tarragon, and shallots. Place on your smoking wok. Put on a lid and let it smoke for 20 minutes.
4. Place tomatoes into a big pitcher and blend with a wand. Add a drizzle of olive oil as you are blending to get a nice consistency – about ½ cup. Season with a pinch of coarse salt and some cracked black pepper.

Roasted Halibut

1. Liberally sprinkle your halibut filets with coarse salt and fresh ground black pepper.
2. In a pan on the fairly high heat, add just enough oil to coat bottom of pan.
3. Add your halibut filets, skin side down. Once the first side is browned nicely (3 - 4min) flip it over and let it go for another 3 minutes. Then place the pan in the oven at 375 degrees for about 5 minutes to finish cooking. The halibut needs to be firm to the touch and becomes a snowy white when cooked through but since it’s a lean fish, it will get dry if overcooked.
4. Ladle a pool of Smoked Tomato Vinaigrette in the bottom of a deep plate, top with a piece of halibut and add a few baby greens on top. You can use arugula mixed with sliced shallots or many kinds of young sprouts would also work great.