Halibut Salmon With Smoky Orange Vinaigrette Recipes

GRILLED HALIBUT WITH CHARRED TOMATO VINAIGRETTE

Steps:

• Prepare a grill for medium-high heat.
• Arrange the sliced tomatoes on a large platter and set aside. Pat the skin of the halibut dry with a paper towel and then brush the fillets all over with olive oil. Season the flesh generously with salt and pepper.
• Oil the grill grates and put the cherry tomatoes and fish skin-side down on the grill. Cover and let cook until the tomatoes are charred and starting to split, about 5 minutes, depending on the ripeness of the tomatoes and the heat from your grill. Cook the halibut until just cooked through, about 10 minutes. Transfer the fish skin-side down to the platter with the sliced tomatoes.
• Put the cherry tomatoes in a blender, discarding the vine, and add the olive oil, vinegar, 1 teaspoon salt and several grinds of pepper. Blend until smooth, then stir in half the chives and basil. Spoon the tomato vinaigrette over the fish and tomatoes. Drizzle everything with some more olive oil and sprinkle with the remaining chives and basil. Finish with a sprinkle of flaky salt.

ROSEMARY SMOKED HALIBUT WITH BALSAMIC VINAIGRETTE

Steps:

• In a baking dish, place rosemary beside halibut; light rosemary with match (rosemary may not remain lit). Cover tightly with foil. Bake at 425 oven for 8 - 12 minute or until fish flakes easily when tested.
• Balsamic Vinaigrette: Meanwhile, in a small bowl, whisk together oil, balsamic vinegar, pepper and salt. Stir in tomato and shallot.(can be done ahead of time).
• Serve with halibut.

SALMON WITH ORANGE VINAIGRETTE

Steps:

• Place orange juice in a small saucepan. Bring to a boil; cook until liquid is reduced to 1/4 cup. Cool slightly. Transfer to a blender. Add the onion, lime juice, chili powder and mustard; cover and process until blended. While processing, gradually add salad dressing in a steady stream; process until blended., Season fillets with salt and pepper. In a large skillet, cook fillets in oil over medium-high heat for 2 minutes on each side or until golden brown. , Transfer to a greased 15x10x1-in. baking pan. Bake at 400° for 5-10 minutes or until fish flakes easily with a fork. Serve with orange vinaigrette. Garnish with cilantro.

HALIBUT (SALMON) WITH SMOKY ORANGE VINAIGRETTE

Steps:

• 1. Combine first 5 ingredients, 1/8 teaspoon salt, and 1/4 teaspoon paprika in a medium bowl. Set aside. 2. Brush fish on both sides with olive oil, and sprinkle with pepper and remaining salt and paprika. 3. Heat nonstick or cast iron skillet over medium-high heat; add fish, and cook 4 minutes on each side or until fish flakes easily with a fork. 4. Drizzle reserved vinaigrette over cooked fish.