Can it be Labor Day already? Wow this summer went by fast. This week, Chez Mike is offering us a great halibut dinner that is sure to make the summer last a little longer.
Olive Oil Poached Halibut with Summer Vegetable Salad & Tomato Marmalade
Pacific Coast Halibut Filet 4, 6oz portions
Extra Virgin Olive Oil 3 Cups
Whole Garlic Cloves 5
Thyme & Rosemary Sprigs 2 Each
Eggplant, Zucchini, Yellow Squash,
Red Bell Pepper, all diced 1Each
Roma Tomatoes 5
Red Wine Vinegar 1 Tablespoon
Sugar ¼ Cup
Juice of 2 lemons
Extra Virgin Olive Oil ¼ Cup
Fresh Basil ½ Bunch
1) Tomato Marmalade – Deseed and dice tomatoes. Place in small sauce pot with sugar and red wine vinegar. Cook on low heat until mixture gets thick (about 1 hour), Let cool. Reserve.
2) Sautee vegetables on medium high heat until slightly soft. Transfer to bowl, let cool. Toss with basil, lemon juice, salt and pepper. 3) Heat olive oil, thyme, and rosemary on low heat to 180 degrees. Season with salt and pepper. Submerge fish in oil (use more if necessary). Cook on very low heat for 8-10 minutes. Serve on vegetable salad with tomato marmalade.