Tuesday, June 18 2013, 10:06 AM MDT
Grilled Halibut Salad with Strawberry Balsamic Reduction
As aired on April 9, 2013
Recipe courtesy Chef Kimberly with Harmon's
4-6 oz steaks fresh Alaskan halibut
1 each fresh lime juice and zest
1 cup strawberries, quartered
¼ cup crisp pancetta cubes
5 oz mixed greens
Pickled onions to garnish
Season the halibut with salt and pepper. Heat grill to med-high heat. Grill halibut for 3-4 minutes on each side, depending on thickness. As Halibut is taken off heat squeeze the lime juice over fillets and garnish with lime zest.
1 cup strawberries
1 ½ cup balsamic vinegar
¼ cup sugar in the raw
Place strawberries and sugar in small saucepan and cook for 10 mins smashing strawberries. Add balsamic and bring to boil. Reduce heat and simmer for 20-30 mins. Blend ingredients. Strain and chill.
2 each strawberries
1 tablespoon shallots
1 tablespoon honey
1 tablespoon whole grain mustard
½ cup white balsamic vinegar
1 cup grape seed oil
Combine all ingredients except oil together in blender. Pulse for 30 seconds until smooth. Turn blender to low and stream in oil until dressing come together. Season with salt and pepper.
2 Red onions
1 cup Cider vinegar
2 tablespoons sugar
Thinly slice red onion. Blanch in boiling water for 1 minute. Heat Vinegar and sugar to boil. Add blanched and drained onions into vinegar sugar mixture. Pour into glass jar and allow to cool. Store in fridge for 3-4 weeks.
Layer mixed greens on plate. Place quartered strawberries around the edge. Sprinkle with crisp pancetta. Layer grilled halibut on top of greens. Garnish with pickled onion. Drizzle with the strawberry balsamic and strawberry vinaigrette.