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Pan Roasted Halibut with a Toasted Almond-Panzanella Salad Recipe

Ingredients

How to make it

  • Heat a saute pan on medium. Add the diced bread, and lightly toast while tossing but do not burn. Remove from pan and reserve.
  • Add the sliced almonds to the pan and lightly toast while tossing but do not burn. Remove from pan and reserve.
  • In a mixing bowl, combine the vinegars, orange juice, anchovy paste, honey, and dijon mustard. Slowly drizzle in the oil while whisking to emulsify. Season to taste with salt and pepper. To the bowl, add the toasted bread, almonds, tomato, arugula, onion, capers, olives, basil, and parsley. Mix together making sure that everything is evenly coated. Cover and reserve in the refrigerator for about 15 minutes or until the bread has softened and absorbed the flavors. Season to taste with kosher salt and pepper just before serving and add more olive oil if needed.
  • Pre-heat oven to 400 degrees and heat the oil for the fish in a saute pan or heavy skillet until lightly smoking.
  • Lightly season the Halibut on both sides with kosher salt and pepper. Pan sear on one side until golden brown, about 1 minute. Flip fish over and roast in the oven until the fish is just barely cooked though, about 8-10 minutes.

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The Cook

ironchef Honolulu, HI

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