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Tampa Bay Halibut Salad

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  Sweet potato 10 Ounce (1 Large)
  Asparagus 1 1⁄2 Pound
  Boneless halibut steak 1 Pound (1 Inch Thick)
  Navel oranges 2
  Freshly squeezed orange juice 1⁄2 Cup (8 tbs)
  Chopped shallots 1⁄4 Cup (4 tbs)
  Olive oil 4 Teaspoon
  Japanese rice vinegar 1 Tablespoon
  Dijon mustard 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Romaine lettuce 8 Large, washed and trimmed

1. Bring a small saucepan of water to a boil. Wash and trim the sweet potato; do not peel it. Cut the potato into 1-inch chunks and cook 20 minutes, or until tender.
2. Meanwhile, bring a large pot of water to a boil. Trim the asparagus, cut into 1-inch pieces and cook 5 to 7 minutes, or until crisp-tender. Drain, cool under cold water and set aside to drain again. When the potato is done, drain and set aside to cool.
3. Preheat the oven to 350°. Rinse and pat dry the halibut, place in a small baking pan and bake 10 minutes, or until the fish flakes when tested with a fork; set aside to cool.
4. Meanwhile, peel and section the oranges and remove the membranes; set aside.
5. For the dressing, in a small bowl combine the orange juice, shallots, oil, vinegar, mustard and salt, and whisk until blended.
6. In a large bowl combine the potato, asparagus, halibut and oranges. Add the dressing and toss gently (the fish should remain in large chunks). Cover the bowl and refrigerate the salad 3 to 4 hours, tossing twice while it is chilling.

Recipe Summary

Side Dish

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