Pacific Halibut with Aioli and Summer Salad

Taste the fresh, healthy flavors of Northern California cuisine from this recipe from Chef Tom McNary of Carried Away Foods in Aptos, CA.

Servings: 6

Cook Time: 1 hour

Pair With: The Silver Mountain Vineyards Chardonnay.

Source: Recipe courtesy Chef Tom McNary of Carried Away Foods; photo by Tama Takahashi.

INGREDIENTS

Ingredients For the Salad:
1½ lbs fingerling potatoes
¾ lb fresh shelling beans such as cranberry, flageolet, or cannellini
6 oz Blue Lake beans or 4 oz haricots verts
6 4-oz Pacific halibut fillets
2 lb heirloom tomatoes, cut into wedges or 1 basket cherry tomatoes
1/3 lb mesclun mix
2 tablespoons picked parsley leaves

Ingredients For the Aioli:
2 garlic cloves
1 cup mayonnaise, preferably homemade
1 tablespoon lemon juice
Salt and pepper

Ingredients For the Dressing:
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
1/3 cup extra virgin olive oil
Salt and pepper

DIRECTIONS

Directions For the Salad:

Preheat oven to 350 degrees F. Lightly rub potatoes with salt, pepper, and olive oil. Place in baking dish and cover with foil. Roast until tender, about 45 minutes. Let cool and then quarter lengthwise.

Placed shelled beans into a pot. Cover with water and bring to boil. Simmer on low until tender, about 20 to 25 minutes. Strain out water. Bring another pot of water to boil. Add salt and green beans and cook until crisp-tender, about three to five minutes.

Grill or pan-sear halibut to desired doneness.

Directions For the Aioli:

Pound garlic to a paste with some salt in a mortar and pestle. In bowl, stir together garlic, mayonnaise, lemon juice, and pepper.

Directions For the Dressing:

Whisk together first three dressing ingredients. Slowly drizzle in olive oil and emulsify with whisk. Season with salt and pepper to taste.

Directions To Assemble the Salad:

Toss salad greens with dressing and place on serving dish. Place halibut on greens and surround with beans, potatoes, and tomatoes. Drizzle more dressing over everything if desired. Serve aioli on side. Garnish with parsley leaves.