Italian Parsley Vinaigrette with Mandarin Oranges over Halibut and Mixed Greens
I love a simply prepared halibut. Just a nice pan seared filet with a little something drizzled over the top. Add some fresh spring greens tossed in my fave Italian parsley vinaigrette and my lovely fish meal just became beautifully delicious.
The robust flavor of the Italian parsley compliments the sweetness of the delicate mandarin oranges. And as a bite of this halibut with fresh dressed greens and plump sweet mandarins, all sitting prettily on my fork makes its way to my mouth… I’m thinking, this is a mouthful that makes me smile (and makes me want to lick my plate).
The salad with vinaigrette makes a lovely side dish for any fish meal.
1 ¼ lb Halibut Cheeks
Flour for dusting
1 tablespoon butter
1 cup Mandarin oranges
Fresh Spring Greens
½ cup olive oil
¼ cup fresh Italian parsley, chopped
2 tablespoons honey
2 tablespoons cider vinegar
Salt and pepper to taste
Whisk all ingredients together. Will hold in the frig for several days.
Salt and pepper halibut cheeks and then lightly dust in flour, shaking off excess.
Heat a heavy skillet on medium heat and add a tablespoon or two olive oil and 1 tablespoon butter. When the oil/butter is nice and hot, but not smoking, add the halibut to the pan. Let the halibut sear for about 3 minutes on each side, or until a nice golden crust has formed.
Transfer halibut to a platter.
To serve: Plate the halibut, drizzle a little vinaigrette over the halibut and then sprinkle with mandarin oranges. For a beautiful plate: Toss the greens in the vinaigrette and then put a nice mound of greens on a plate. Top with the halibut and Mandarins, then drizzle with the vinaigrette. Delicious and Beautiful!
For a Salad: Dress fresh spring greens with the vinaigrette, add fresh chopped green onions, mandarins and candied chopped pecans. A complimentary side to most any meal! Or add diced chicken to the salad for a delicous brunch or lunch.