Seared Halibut with Tomato Mint Salad


  • 2 tbsp Oil, Olive
  • 4 each Fish, Halibut, Pacific, 4 oz
  • ½ cup lemon juice
  • 1/4 tsp Salt, Sea
  • 1/8 tsp Spice, Pepper, Black, Ground
  • 2 tbsp Oil, Olive
  • 3 tbsp Shallots, Peeled, Fresh, Chopped
  • 1-1/2 cup Soybean, Edamame, Shelled, Frozen
  • 1 each Garlic Cloves, Peeled, Fresh, Crushed
  • 2 tbsp Mint, Fresh, Chopped
  • 2/3 cup Water
  • 2 cup Tomatoes, Grape, Fresh
  • 1/4 cup Mint, Fresh, Chopped
  • 2 tbsp Oil, Olive
  • 1/8 tsp Spice, Pepper, Red, Crushed
  • 1/4 tsp Salt, Sea
  • 1/8 tsp Spice, Pepper, Black, Ground


  1. Marinate fish in lemon juice, salt and pepper for 20-30 minutes.
  2. In a medium non reactive sauce pan, heat oil over medium high heat. Place fish in pan and sear until a nice golden brown, flip and continue to cook to an internal temperature of 155 F. Remove and reserve.
  3. In a second medium non reactive saucepan, heat oil on medium flame. Add shallots and garlic, cook gently without coloring (about 2 minutes).
  4. Add soybeans and water, simmer 3 minutes, then remove.
  5. Pour into a high speed blender, add mint and puree until completely smooth and silky.
  6. Return puree back to saucepan and season with salt and fresh black pepper. Set aside until ready to plate.
  7. Use red and yellow grape tomatoes, cut into eighths, tear mint leaves coarsley by hand. Tom combine salad - toss with 2/3rds of olive oil, red pepper, salt and black pepper.

To plate:

  1. Pour 1/2 cup of puree in the center of the plate with 4 oz fish fillet on top.
  2. Spread 1/2 cup of tomato salad on top of fish.
  3. Garnish plate with 1/2 tsp olive oil from reserved portion.

Portion Size: 1 Serving (1/2 cup of puree, 3 oz cooked fish fillet, 1/2 cup of tomato salad, 1/2 tsp olive oil)

Presented by: UT Medical Health Living Kitchen



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