Seared Halibut and Gazpacho Salsa with Tomato Vinaigrette

By Jaclyn

Ingredients

• Tomato Vinaigrette:
• 1 med. tomato, seeded and chopped
• 2 T. red wine vinegar or sherry vinegar
• 1/4 c. olive oil
• Fish:
• 4 6-8 oz halibut fillets
• olive oil to coat the pan
• Salsa:
• 2 lrg. beefsteak or 4 med Roma tomatoes, diced
• 1/2 English cucumber, diced
• 2 bell peppers, diced
• 1/2 sm. sweet onion, diced
• 3 T. minced fresh parsley

Preparation

Step 1

Tomato Vinaigrette:
In a blender or food processor, puree the tomato until smooth. Add vinegar. With machine running, drizzle in olive oil slowing, in a very thin stream. Season with salt and pepper. Set aside.

Fish:
Bring the halibut to room temperature. Season generously with salt and pepper on both sides. Heat a large saute pan over medium high heat. Once the pan in hot, coat it evenly with olive oil. Once oil is hot, lay fish in pan and cook 3 to 4 minutes until the fish is golden underneath but not sticking to the pan. Carefully flip the fillets. Cook for a few more minutes until a fork cuts through easily and the meat is opaque white and flaky.

Salsa:
Toss salsa ingredients together on a plate.

Arrange the halibut on top of salsa and dress with vinaigrette to taste.