Grilled Halibut over Greens with Verjus White Truffle Vinaigrette
Chef Steve Debaste, of the New Leaf Café on Orcas Island, shares his recipe for Grilled Halibut, served over local salad greens with a verjus white truffle vinaigrette.
Servings 4 servings
Calories 409kcal
Ingredients
- 4 6 oz. Fresh Halibut Filets
- 8 oz local salad greens
- 2 tablespoons melted butter
- 2 tablespoons pine nuts
- 1 tablespoon chopped parsley
- 4 cups creamy mashed potatoes
- Salt & Pepper
Verjus Vinaigrette
- 3 shallots
- 2 cloves garlic
- ¾ cup Mt Baker Vineyards Verjus
- 4 tablespoons white balsamic vinegar
- 1 tablespoon French Dijon mustard
- 1 ½ cups Canola-Olive oil blend
- ½ cup white truffle oil
- 1 bunch flat leaf parsley chopped
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Season the Halibut with Salt and Pepper and Grill until your desired doneness.
- Gently toss the salad greens in enough vinaigrette to coat the greens.
- Plate 1 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. Garnish the Halibut with pine nuts and chopped parsley. Serve immediately.
Verjus Vinaigrette
- Process all Vinaigrette ingredients together in a blender until smooth.
Notes
Nutritional Information (including calories counts) for this recipe does not include the Verjus Vinaigrette.
Verjus Vinaigrette Chef Debaste's Vinaigrette recipe makes A LOT of vinaigrette! Because it isn't my recipe, I didn't reduce the amounts here, but keep that in mind. A third of the Verjus Vinaigrette recipe is plenty for six servings.
Nutrition
Serving: 1serving | Calories: 409kcal | Carbohydrates: 39g | Protein: 37g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 193mg | Potassium: 1753mg | Fiber: 5g | Sugar: 2g | Vitamin A: 939IU | Vitamin C: 55mg | Calcium: 47mg | Iron: 3mg