Herb Crusted Pacific Halibut & Blood Orange Vinaigrette

Ingredients

Yield:

4 Servings

• Blood Orange Vinaigrette

  • 1/4 cup blood orange juice
  • 1/2 tablespoon lemon juice
  • 1 1/2 tablespoon dijon mustard
  • 1/2 tablespoon honey
  • 1 3/4 cups canola oil
  • 1/2 tablespoon grain mustard
  • 1 1/2 tablespoon chopped parsley
  • 1/2 tablespoon salt
  • 1/2 teaspoon black pepper

• Herb Crust

  • 1/2 cup fresh bread crumbs
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped chervil
  • 1 teaspoon fresh thyme
  • 1 tablespoon extra virgin olive oil
  • 1 pinch of pepper
  • 2 pinches of kosher salt

• Pacific Halibut

  • 4 6oz. portions pacific halibut
  • 2 tablespoons dijon mustard
  • herb crust
  • 2 tablespoon canola oil
  • kosher salt
  • fresh black pepper

Preparation

Difficulty:

Easy

 

 

1. Blood Orange Vinaigrette

   1. combine first four ingredients in blender and mix on low speed
   2. increase speed slightly and add oil slowly to emulsify (if it has not thickened to desired consistency add a bit more oil slowly)
   3. add last four ingredients and mix to combine

2. Herb Crust

   1. combine all ingredients in food processor and mix until well combined

3. Pacific Halibut

   1. season fillets with salt and pepper
   2. heat canola oil in a non-stick pan
   3. sear fillets on each side until golden brown
   4. remove from heat and brush with a bit of dijon mustard
   5. sprinkle herb crust over the fillets and gently press to adhere crust
   6. bake fillets in a 400 degree oven until cooked through (approx. 3 min.)
   7. serve halibut with your favorite starch and seasonal vegetables
   8. spoon blood orange vinaigrette around the plate
   9. garnish with some fresh herbs and serve immediately