Tampa Bay Halibut Salad Recipe
Ingredients
| Sweet potato | 1 Large | |
| Asparagus | 1 1/2 Pound | |
| 1 pound boneless halibut steak, 1 inch thick | ||
| 2 navel oranges | ||
| Squeezed orange juice | 1/2 Cup (16 tbs) | |
| Shallots | 1/4 Cup (16 tbs), chopped | |
| Olive oil | 4 Teaspoon | |
| 1 tablespoon Japanese rice vinegar | ||
| Dijon Mustard | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 8 large Romaine lettuce leaves, washed and trimmed | ||
Directions
1. Bring a small saucepan of water to a boil. Wash and trim the sweet potato; do not peel it. Cut the potato into 1-inch chunks and cook 20 minutes, or until tender.
2. Meanwhile, bring a large pot of water to a boil. Trim the asparagus, cut into 1-inch pieces and cook 5 to 7 minutes, or until crisp-tender. Drain, cool under cold water and set aside to drain again. When the potato is done, drain and set aside to cool.
3. Preheat the oven to 350°. Rinse and pat dry the halibut, place in a small baking pan and bake 10 minutes, or until the fish flakes when tested with a fork; set aside to cool.
4. Meanwhile, peel and section the oranges and remove the membranes; set aside.
5. For the dressing, in a small bowl combine the orange juice, shallots, oil, vinegar, mustard and salt, and whisk until blended.
6. In a large bowl combine the potato, asparagus, halibut and oranges. Add the dressing and toss gently (the fish should remain in large chunks). Cover the bowl and refrigerate the salad 3 to 4 hours, tossing twice while it is chilling.
2. Meanwhile, bring a large pot of water to a boil. Trim the asparagus, cut into 1-inch pieces and cook 5 to 7 minutes, or until crisp-tender. Drain, cool under cold water and set aside to drain again. When the potato is done, drain and set aside to cool.
3. Preheat the oven to 350°. Rinse and pat dry the halibut, place in a small baking pan and bake 10 minutes, or until the fish flakes when tested with a fork; set aside to cool.
4. Meanwhile, peel and section the oranges and remove the membranes; set aside.
5. For the dressing, in a small bowl combine the orange juice, shallots, oil, vinegar, mustard and salt, and whisk until blended.
6. In a large bowl combine the potato, asparagus, halibut and oranges. Add the dressing and toss gently (the fish should remain in large chunks). Cover the bowl and refrigerate the salad 3 to 4 hours, tossing twice while it is chilling.
Chef
