Tomato Salad with Poached Alaska Halibut and Mint | Alaska Seafood Marketing Institute

Ingredients

• 1 pound Alaska halibut fillet, skinned
• Salt
• ¼ cup extra-virgin olive oil
• ½ cup red wine vinegar
• 2 tablespoons Pernod or anise-flavored liquor
• 1 shallot, thinly sliced and briefly rinsed under cold water
• 2 large ripe tomatoes, preferably a mix of heirloom varieties, cored and cut in thin wedges (or quartered for smaller ones)
• 2 cups flat-leaf parsley leaves, torn
• 1 cup mint leaves, torn
• Freshly ground pepper, as desired