Yield: 6 servings.
6 oz. halibut fillets
½ cup olive oil
2 cloves garlic, chopped
1 Tbsp. sea salt
1 sprig rosemary leaves, split and finely chopped
4 turns of peppermill, ground black pepper
Vinaigrette:
2 anchovy fillets (optional)
2 Tbsp. Dijon mustard
4 Tbsp. lemon juice
3 oz. vegetable oil
3 oz. extra virgin olive oil
to taste, salt and pepper
8 oz. salad frisee
8 oz. watercress
8 oz. sweet grape tomatoes, sliced
¼ cup grated Parmesan
3 hard-cooked eggs, pressed through holes of a colander
For halilbut: In stainless steel bowl mix oil, salt, garlic, rosemary and pepper. Brush mixture on both sides of each halibut fillet. Set aside until salad and dressing are prepared. After preparing dressing, sear off the fish in a hot saute pan with butter. Turn the fish after it is golden on one side. Cook the other side until the fish just turns opaque.
For vinaigrette: In a blender, place the anchovies, mustard, and lemon juice. Replace the blender top and mix at the lowest speed. Remove the plastic center from the top, adding the salt and pepper. Slowly drizzle in both oils to emulsify. Place into a bowl and whisk in the cheese. Toss with the watercress, frisee and sliced grape tomatoes. Divide among 6 plates and top each one with a piece of fish. Garnish with the sieved hard-cooked eggs.
