Smoked Paprika Potato Village Greek Salad topped with Grilled Halibut – Kilted Chef

Ingredients

• 1 tray of WP Griffin Smoked Paprika Potato Cuisine
• Place tray in the microwave for 6 minutes, let rest for 2 minutes, carefully remove the film transfer to a medium size bowl.
• Toss potatoes with butter and the smoked paprika seasoning packet. Cool and add to the Greek salad served with the seared Halibut.
• 1 orange pepper chopped
• 12 cherry tomatoes halved
• 1 English cucumber cubed
• ½ red onion, julienned
• 12 to 16 Kalamata black olives
• ½ cup crumbled feta cheese
• ¼ cup red wine vinegar
• ½ cup extra virgin olive oil
• 2 garlic cloves
• 1 tbsp oregano
• 1 ½ tsp basil
• 1 tsp coarse sea salt
• ½ tsp black pepper
• In a large serving bowl, toss peppers, tomatoes, cucumbers, onions, & black olives.
• In a mason jar, mix olive oil, red wine vinegar, oregano, basil, salt, and pepper. Shake well, add, and toss gently until incorporated into the salad.
• Finish salad with crumbled feta, then give it a final toss and refrigerate for 1 hour.
• Gently re toss and serve.
• 2 x Oz Halibut fillets
• 2 tbsp olive oil
• Salt and pepper to taste
• In a medium frying pan bring oil to shimmer and sear all sides of the halibut for 2 minutes.
• Place in a 400°F pre-heated oven cook till the halibut reaches 165°F, approx. 10 min.
• Place on top of salad.