Seared Halibut with Gazpacho Two Ways
Michelle calls this Halibut over Salmorejo, but since the fish sits on essentially pureed gazpacho and is topped with gazpacho vegetables, I’ve tweaked the name
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at threemanycooks.com.
Ingredients
- 4 cups crustless, cubed (1/2 inch) stale French or Italian bread
- 4 good tomatoes, cored and cut into 8 wedges each
- 2 cups diced (1/2 inch) red bell peppers (2 medium)
- ½ cup chopped Spanish onion
- ¼ cup chopped fennel
- 2 medium garlic cloves
- ½ jalapeno, chopped
- 1 tablespoon plus 2 teaspoons sherry vinegar
- ¾ cup, plus 2 tablespoons extra-virgin olive oil
- Kosher salt and ground black pepper
- 4 halibut (or cod) fillets, about 6 ounces each
- 2 tablespoons canola oil
- 2 cups diced (1/2 inch) peeled English cucumber (about 1)
- ¼ cup fresh dill leaves
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