Grilled Brined Wild Alaskan Halibut with Green Bean & Tomato Salad
- 1 T dijon mustard
- 1/4 c sherry vinegar
- 1 pn sugar
- 1 pn each kosher salt & black pepper, to taste
- 1 small clove garlic, green germ removed, finely minced
- 1 c extra-virgin olive oil, plus more for grill
- 1/4 c kosher salt
- 2 c water, plus more for ice bath
- 4 c ice cubes, plus more for ice bath
- 3 lb center-cut skinless halibut fillet, blood line removed
- 1/4 c mayonnaise
- 1 lb green beans, ends trimmed
- 1 lb various varieties of tomatoes (try for a mix of types, sizes and colors)
- 1 pn maldon salt, or other coarse sea salt, to taste
- 1 shallot, finely minced
- 30 large green basil leaves, cut in ¼-inch ribbons
- 1/2 bn flat-leaf parsley, roughly chopped
- 25 tarragon leaves, snipped with scissors
- 1 light shake of old bay seasoning per fillet, optional
- This recipe is gluten-free
- Produce
- Basil, large green leaves (30)
- Flat-leaf parsley (1/2 bn)
- Garlic (1 small clove)
- Green beans (1 lb)
- Shallot (1)
- Tarragon, leaves (25)
- Various varieties of tomatoes (1 lb)
- Seafood
- Halibut, center-cut skinless fillet (3 lb)
- Condiments
- Dijon mustard (1 T)
- Mayonnaise (1/4 c)
- Sherry vinegar (1/4 c)
- Cooking & Baking
- Each kosher salt & black pepper (1 pn)
- Kosher salt (1/4 c)
- Maldon salt (1 pn)
- Old bay seasoning per, fillet (1 light shake)
- Olive oil, extra-virgin (1 c)
- Sugar (1 pn)
- Drinks
- Ice cubes (4 c)
- Water (2 c)
Preparation
Read recipe preparation on sippitysup.com
Social Stats
46.3Rating
1-100
1-100
10Tweets
6Facebook
Shares
Shares
79StumbleUpon
Views
Views
49PinterestPins
Recipe Stats
Published September 12, 2012 (5 months ago).
48 people saved this recipe.
