Italian Parsley Vinaigrette with Mandarin Oranges over Halibut and Mixed Greens

Posted by on March 16, 2010 in Contact, Halibut, Sauces, Salsas and More, Seafood, Sides | 2 comments

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).

Serves 4

The salad with vinaigrette makes a lovely side dish for any fish meal. 

Ingredients

1 ¼ lb Halibut Cheeks

Flour for dusting

Salt and Pepper

Olive Oil

1 tablespoon butter

1 cup Mandarin oranges

Fresh Spring Greens

Vinaigrette

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.

Directions

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.

Print Friendly

2 Comments

  1. Yes, I have halibut, organic spring greens and mandarin oranges! Going to make for dinner tomorrow night as I am out of cider vinegar (trip to store) I’ll let you know how it turn out! Oh, to top it off, I have pecans in the freezer, easy enough to make them candied!

    • Don’t you love it when that happens… When you have all or most ingredients! Makes dinner so much easier and achievable. I hope you enjoy it. Let me know what you think. Thanks for chiming in!

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>