This week, we are excited to share the secrets to one of Chef Ryan's summer recipes: Alaskan Halibut with Heirloom Tomato Caprese Salad and Salsa Verde! Chef uses simple, fresh flavors of the summer to highlight the ingredients. Give it a try at home, and let us know how it goes!!
INGEDIENTS
4 Halibut fillets (4oz )
1 tbsp olive oil
4 ea heirloom tomatoes, sliced
8 oz fresh mozzarella, sliced
1 tsp sea salt
salsa verde (recipe follows)
SALSA VERDE
half cup parsley, chopped
1 tbsp red onion, minced
2 tsp garlic, minced
1 tbsp capers, minced
2 tbsp lemon juice
half cup extra virgin olive oil
mix together and reserve until ready to use
How do I make it?
Heat a saute pan on medium heat and add the one tablespoon of olive oil. Place the filets of halibut in the pan and cook for approximately three minutes or until golden brown. Turn the filets over and continue to cook until the fish flakes in the center about two more minutes.
Slice Heirloom tomatoes and mozzarella.
Arrange the sliced tomatoes and mozzarella evenly on four separate plates, and place filet of halibut on top. Season with salt and pepper if desired. Garnish with Salsa Verde.
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