Seared Halibut with Winter Fruit Vinaigrette

By RedZinger

Ingredients

• ¾ cup plus 2 tablespoons olive oil
• 5 tablespoons finely diced shallot
• Juice of ½ a lemon plus 2 teaspoons additional juice
• 1½ tablespoons pomegranate molasses
• ½ cup pomegranate seeds
• ½ cup diced fuyu persimmon, ½-inch cubes
• 2 tablespoons chopped flat-leaf parsley
• 1 medium fennel bulb, thinly sliced, about 3 cups
• ¼ medium head radicchio torn into bite-size pieces, about 1 cup loosely packed
• 6 5-ounce Alaskan halibut fillets, about 1-1¼-inch thick
• Salt

Details

Adapted from online.wsj.com

Preparation

Step 1

1. In a small bowl, stir together shallots, 2 teaspoons lemon juice and ½ teaspoon of salt. Let rest for 5 minutes. Whisk in pomegranate molasses and ½ cup of olive oil. Fold in pomegranate seeds, persimmon and parsley.

2. In a medium bowl, toss fennel and radicchio with the juice of ½ a lemon, 2 tablespoons of olive oil and ¼ teaspoon of salt.

3. Set a large sauté pan over high heat. (Depending on the size of your pan, you may need to cook the fish in batches or in two pans.) Season both sides of the filets with salt. Swirl 2 tablespoons of olive oil into the pan and wait 1 minute. Carefully lay the fish in the pan. Cook 3-4 minutes or until lightly browned.

4. Turn the fish over, lower the heat to medium-low and cook a few more minutes, or until almost cooked through. When done, the fish will begin to flake and the center will be slightly translucent. Remember, the halibut will continue to cook a bit once out of the pan.

5. To serve, arrange the salad on plates or a large platter. Place the fish on top of the salad and spoon generous helpings of the pomegranate-persimmon vinaigrette on top.