Tampa Bay Halibut Salad
|Sweet potato||10 Ounce (1 Large)|
|Asparagus||1 1⁄2 Pound|
|Boneless halibut steak||1 Pound (1 Inch Thick)|
|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|
|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.