Tomato Salad with Poached Alaska Halibut and Mint | Alaska Seafood Marketing Institute
A refreshing tomato salad paired with poached Alaska halibut and mint—flavorful and easy to prepare in just 20 minutes. Perfect for a light meal or dinner side.
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Cooking tools:
- Pepper mill
- Saute pan
- Fish spatula
- Serving platter
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
- Plate
- Fork
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
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