Broil 1 lb of Wild Pacific Halibut and boil new potatoes ahead of time and set aside. Or skip the fish altogether for a vegetarian salad.
Broiled Halibut Salad
Makes: 6 servings
1 medium clove garlic
1/4 teaspoon sea salt
5 tablespoons extra-virgin olive oil
6 tablespoons fresh orange juice, plus more to taste
1/4 cup white-wine vinegar or red-wine vinegar
1 tablespoon Dijon mustard
1 1/4 pounds fresh green beans
Juice of 1 large lemon
2 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt, divided
1 pound Wild Pacific halibut (broiled)
1/4 teaspoon coarsely ground pepper, to taste
8 oz fresh organic spinach
1 1/2 cups organic grape tomatoes
3 hard-boiled eggs cut into wedges
1/4 cup sliced pitted Kalamata olives
1/4 cup finely chopped fresh parsley
5-6 medium new potatoes (boiled and peeled)
To prepare vinaigrette: Peel the garlic and smash with the side of a chef’s knife. Using a fork, mash the garlic with 1/4 teaspoon salt in a small bowl to form a coarse paste. Whisk in 5 tablespoons oil. Add 6 tablespoons orange juice, vinegar and mustard; whisk until well blended. Taste and whisk in up to 4 tablespoons more juice to mellow the flavor; season with more salt, if desired. Set aside at room temperature.
To prepare salad:
Add beans to the steamer basket; cook until bright green and just tender, 4 to 6 minutes. Rinse in a colander with cold water until cool. Drain well. Place in a medium bowl and toss with 2 tablespoons vinaigrette.
Combine lemon juice, 2 tablespoons oil and 1/4 teaspoon salt in a sturdy resealable plastic bag; shake until the salt dissolves. Add cooked halibut and marinate for up to 20 minutes.
Arrange lettuce leaves on a large serving platter. Arrange the fish (whole or flaked into large chunks), potatoes,green beans and tomatoes on top. Drizzle with the remaining vinaigrette. Garnish with eggs, olives, parsley and pepper to taste.