Grilled Halibut over Greens with White Truffle Vinaigrette
This easy to make, chef-created Grilled Halibut recipe is plated over local greens with a creamy potato mash, and served with a sweet-tart white truffle vinaigrette for a simply elegant meal. Adapted from Grilled Halibut over Greens with Verjus White Truffle Vinaigrette, Chef Steve Debaste.
Heat a small skillet over medium-low heat. Toss in the pine nuts and toast, stirring frequently, until they are golden brown and smell nutty.
Remove from skillet to a small bowl and set aside.
Vinaigrette
Process all Vinaigrette ingredients together in a blender until smooth. Set aside.
Mashed Potatoes
Peel the potatoes and cut them into 1-inch cubes.Place the potato cubes in a medium saucepan, and cover with water. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 15 minutes, or until potatoes are tender.
Drain cooked potatoes in a colander, then return them to the saucepan. Add the butter, salt, and pepper, and use a potato masher to mash them. Once the butter has completely melted and some of the moisture from the potatoes has evaporated, begin stirring in the half and half. Continue adding liquid until the potatoes reach a thick, creamy consistency.
Grilled Halibut
Brush the halibut with a melted butter and season with salt and pepper.
Daub a paper towel in canola or avocado oil, and use tongs to wipe it on the grate of your grill. This will help keep the halibut from sticking.
Place fish on the hot grill and cook until bottom of the fillet begins to turn opaque; about 5 minutes. (You should be able to slide a spatula under it with little resistance.)
Flip the fish and continue cooking until it can be flaked with a fork and is opaque almost all the way through; about 3-5 minutes more. When done, halibut should register 130-135°F (54-57°C) on an instant-read thermometer.
Transfer fish to a platter and rest for 5 minutes, then plate.
Plating
Gently toss the salad greens in enough vinaigrette to coat.Plate a cup of mashed potatoes in the center of your dinner plate. Place the dressed greens on the mashed potatoes. Place the grilled halibut on the salad greens and brush with melted butter.
Garnish the plate with a circle of vinaigrette around the potatoes, and a sprinkling of toasted pine nuts and chopped parsley. Serve immediately.
Notes
This is a smart, elegant recipe, and perfect for entertaining. You can prepare most of the elements ahead of time (i.e., vinaigrette, mashed potatoes, toasted pine nuts). When you are ready to serve, simply reheat the potatoes in the microwave, and put the meal together in the time it takes to grill the halibut.Nutritional Information (including calories counts) for this recipe does not include the Vinaigrette.