Posted September 21, 2011 by Chef Gerard Viverito
This halibut and beet dish is covered in a light tomato and palm oil vinaigrette.

Posted in : Cuisines :

Servings

4 servings

Ingredients

    Vinaigrette

    • 5 large vine-ripened tomatoes or 1 can if out of season
    • 2/3 cup Red Palm Fruit Oil
    • 2 teaspoons garlic, minced
    • 1 tablespoon lemon juice, freshly squeezed
    • add to taste - Gray salt
    • add to taste - pepper, freshly ground
    • 4 fillets halibut, at 5 ounces each

    Raw Beet Salad

    • 3 small raw beets, trimmed and peeled
    • 1/4 teaspoon orange zest, grated
    • 1 shallot, minced
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon Agave syrup
    • 2 tablespoons extra-virgin olive oil
    • 1/4 teaspoon Dijon mustard
    • add to taste - salt
    • add to taste - pepper

    Directions

    Vinaigrette

    1. Core the tomatoes, chop, place in a blender, and puree. Strain through a sieve into a bowl. You should have about 2 1/2 cups puree.
    2. Heat 1 Tbs of the palm oil in a non-reactive medium saucepan until hot.
    3. Add the garlic and sauté briefly until golden.
    4. Add the puree, bring to a boil, and reduce to a simmer for 5 minutes.
    5. Strain through a fine-mesh sieve into a bowl, discard the solids.
    6. Repeat twice more until it is as thick as cream, about 15 minutes total cooking time.
    7. Be sure to lower the heat as the mixture thickens to prevent scorching.
    8. You should have about 1/4 cup of very smooth tomato juice.
    9. Add 1 tablespoon lemon juice and taste for salt and pepper.
    10. Coat the glass bottle with palm oil and the funnel before straining tomatoes so they don’t stick.
    11. Cool and strain the tomato juice into the bottle.
    12. Add palm oil – mixture should be half palm oil and half tomato.
    13. Shake gently.

    Raw Beet Salad

    1. Cut the beets on the julienne blade of a mandoline, or grate them on a box grater if you don’t have a mandoline.
    2. Combine the beets, orange zest and shallots in a medium bowl.
    3. In a small bowl, whisk together the apple cider vinegar, Agave, olive oil, mustard, salt and pepper. Pour the dressing over the salad and toss gently to combine.

    Fish

    1. Season the fish on both sides with salt and pepper.
    2. Heat 2 Tbs of Malaysia Red Palm Oil in a large sauté pan over medium-high heat until hot.
    3. Put presentation side of the fish (non-skin side) in pan first as it gets the best caramelization.
    4. Cook until golden on the first side, about 3 minutes.
    5. When you see it getting opaque around the edges, give it another minute and flip sides.
    6. Cook another minute on other side. Remove from pan and plate over beet salad, spoon dressing around the plate.
    Summary
    recipe image
    Recipe Name
    Seared Halibut over Beet Salad with Broken Tomato and Red Palm Oil Vinaigrette
    Published On
    Preparation Time
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    About Chef Gerard Viverito

    Chef Gerard Viverito, is an culinary instructor as the Director of Culinary Education for Passionfish, a NGO non-profit organization dedicated to educating people around the globe on the issue of sustainability in the seas. He is also operator of Saveur Fine Catering.
    Summary
    recipe image
    Recipe Name
    Seared Halibut over Beet Salad with Broken Tomato and Red Palm Oil Vinaigrette
    Published On
    Preparation Time
    Cook Time
    Total Time