HALIBUT w/TOMATO SAFFRON VINAIGRETTE

By BobD

Ingredients

• 4 SERVINGS
• FOR TOMATO WATER
• 2 1/2 lb tomatoes, coarsely chopped
• 1/2 cup packed basil leaves
• 1 garlic clove
• FOR TOMATO VINAIGRETTE AND SALAD
• 1 1/2 cups dry white wine (preferably Chardonnay)
• 3/4 cup sliced shallot (4 oz)
• 3 parsley sprigs
• 1 thyme sprig
• 1/2 Turkish or 1/4 California bay leaf
• 1 1/2 teaspoons black peppercorns
• 1/4 cup packed basil leaves plus 2 tablespoons thinly sliced basil leaves (preferably opal basil)
• Pinch of saffron threads
• 1 teaspoon Champagne vinegar, or to taste
• 1/2 cup extra-virgin olive oil
• 1 medium heirloom tomato, seeded and cut into 1/2-inch cubes (1 cup)
• 1/2 teaspoon coarse sea salt, or to taste
• 2/3 lb arugula (2 bunches), coarse stems discarded
• FOR HALIBUT
• 4 (6-oz) pieces skinless halibut fillet (1 to 1 1/2 inches thick)
• 3 tablespoons olive oil plus additional for brushing
• 1/4 cup coarsely chopped basil (preferably opal basil)
• EQUIPMENT: a flour-sack cloth or several layers of cheesecloth (18-inch squares)

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

MAKE TOMATO WATER:

Line a colander with damp flour-sack cloth and set over a large bowl or deep pot. Puree tomatoes, basil, and garlic in a blender (in batches if necessary) until smooth and liquefied.

Transfer to colander, then gather cloth to form a sack and tie together using a long piece of string. Suspend sack from a knob or cupboard handle, using string, at least 4 inches from bottom of bowl.

Let tomato water drip into bowl until you have at least 2 cups, about 24 hours. Reserve solids to add to a tomato sauce.

MAKE VINAIGRETTE:

Boil wine, shallot, parsley, thyme, bay leaf, peppercorns, and basil leaves (1/4 cup) in a heavy medium saucepan until liquid is reduced to about 1/4 cup, about 15 minutes.

Strain through a fine-mesh sieve into a bowl, pressing on and then discarding solids.

Return wine reduction to pan and add tomato water and saffron.

Boil at medium heat until reduced to about 2/3 cup, 20 to 30 minutes.

Transfer to a bowl and cool slightly. Whisk in vinegar, then add oil in a slow stream, whisking.

Stir in cubed tomato, thinly sliced basil, and sea salt.

COOK FISH:

Preheat oven to 325F with rack in upper third.

Pat halibut dry, then brush lightly with oil and season with 1/2 tsp salt and 1/2 tsp pepper.

Spread basil on a plate, then press each piece of fish into basil to coat 1 side well.

Heat remaining 3 Tbsp olive oil in an ovenproof 12-inch heavy skillet over medium heat until it shimmers. Cook fish, coated sides down, without turning, until basil crust is golden, about 4 minutes.

Transfer skillet to oven and continue to cook until fish is just cooked through, 3 to 5 minutes more.

Toss arugula with a little vinaigrette and divide among 4 large shallow bowls.

Put fish, basil side up, on top and spoon vinaigrette generously over it.

COOKS NOTE:

Vinaigrette, without tomato and basil, can be made 1 day ahead and chilled.

Bring to room temperature before using.