Halibut Ingredients
- 4 halibut fillets (6 oz each)
- 2 Tablespoons olive oil
- Salt and cracked pepper to taste
Halibut Technique
- Season fillets with olive oil, salt, and cracked pepper
- Grill over high heat 3 to 4 minutes per side until just cooked through
- Plate fillets and spoon salsa generously over the top
- Drizzle herb oil around the plate to finish
Peach and heirloom tomato salsa Ingredients
- 2 ripe peaches, diced
- 1 cup mixed heirloom cherry tomatoes, halved
- 1/4 red onion, finely minced
- 1 jalapeño, seeded and minced
- Juice of 1 lime
- Handful of fresh cilantro, roughly chopped
- Salt to taste
Peach and heirloom tomato salsa Technique
- Combine all salsa ingredients in a bowl
- Toss gently and let rest at room temperature for 20 minutes before serving
Combine all salsa ingredients in a bowl Toss gently and let rest at room temperature for 20 minutes before serving Ingredients
- 1/2 cup packed fresh basil and flat-leaf parsley
- 1/3 cup good-quality olive oil
- Pinch of salt
Combine all salsa ingredients in a bowl Toss gently and let rest at room temperature for 20 minutes before serving Technique
- Blend basil, parsley, olive oil, and salt until smooth
- Strain through a fine mesh sieve for a clean pour, or leave rustic
- Can be made 1 day ahead of time
