Seared Halibut and Gazpacho Salsa with Tomato Vinaigrette -- Tastes Like Summer

Last summer I discovered how flavorful gazpacho can be.  On our annual trip to Seagrove Beach, one of our friends made a delicious gazpacho that blended the great summer bounty of tomatoes and vegetables that the south has to offer.  I had forgotten how much we enjoyed that gazpacho until I came across a recipe in the new Smitten Kitchen Cookbook for Seared Halibut and Gazpacho Salsa with Tomato Vinaigrette.

In the summer, I love finding dishes that are light and have a contrast of hot and cold, as well as contrast in textures between crunch and soft.  This recipe delivers on both fronts.

The salsa that lays underneath the fish is a crunchy blend of tomatoes, cucumbers, onions and bell peppers -- acidity, crunch and a little sweetness.   The recipe for the salsa does not call for any seasoning, but I added a little salt and pepper.  There is not overpowering seasoning in the other components, so seasoning each layer adds the right balance of flavor throughout the dish.  I had some fresh jalapenos from our little garden, but held off adding chopped jalapeno to the salsa this time.  (I like to try a recipe as is the first time I make it.)  Next time this would be a good addition for those that like a little heat.

In the recipe that follows, you will see it calls for halibut, but our fish market was out of halibut.  I used cod instead, but honestly, any white, mild fish would work.  

On top of the seared fish, you spoon a delicious tomato vinaigrette that is a simple blend of fresh pureed tomato, sherry vinegar, olive oil and seasoning.  When the vinaigrette is combined with the chopped vegetables, it tastes like gazpacho -- fresh, cool and tangy.  Adding the seared fish between the salsa and the vinaigrette, is a delicious combination of cool crunch, buttery fish and flavorful sauce.  The cod was especially flaky so the vinaigrette seeped into the crevices.  A summery blend of all that is good!  Grab a fresh french baguette to sop up that extra vinaigrette.

RECIPE:  Seared Halibut and Gazpacho Salsa with Tomato Vinaigrette

Tomato Vinaigrette

1 medium tomato, seeded and chopped (peeled if desired)

2 tablespoons sherry vinegar

1/4 cup olive oil

table salt

freshly ground pepper

In a blender or food processor, puree the tomato until smooth.  Add sherry vinegar.  With machine running, drizzle in olive oil in a very thin stream.  Season with salt and pepper.  Set aside.

Fish

4 six to eight ounce halibut fillets 

Olive oil to coat the pan

table salt

freshly ground pepper

Bring the halibut to room temperature.  Season generously with salt and freshly ground pepper on both sides.  Heat a large saute pan over medium high heat.  Once the pan is hot, coat it evenly with olive oil. Once oil is hot, lay fish in the pan (depending on the size of your pan and how much fish you are cooking, you may need to cook this in multiple batches) and cook for 3 to 4 minutes, until the fish is golden underneath but not sticking to the pan.  Carefully flip the fillets.  Cook for a few more minutes, until a fork cuts through easily and the fish is opaque white and flaky.

Salsa

2 large beefsteak or 4 medium Roma tomatoes (about 1 pound), seeded and diced

1/2 English cucumber, diced

2 bell peppers (red or combination of colors if available), chopped

1/2 small sweet onion, such as Vidalia, chopped

3 Tbs minced, fresh parsley

Toss the salsa ingredients together on a plate.  Arrange the halibut on top.  Drizzle on the vinaigrette  to taste.  Serve with additional vinaigrette on the side.

Courtesy of The Smitten Kitchen Cookbook by Deb Perelman (2012)