Roasted Halibut Niçoise
Ingredients
Shallot Vinaigrette
- 1 shallot (diced small)
- 2 tbsp seasoned rice wine vinegar
- 1 tbsp olive oil
- Fresh ground black pepper
Roasted Vegetables
- ½ lb baby potatoes
- ¼ lb green beans
- 1 heirloom tomato (sliced)
Kalamata Tempenada
- ¼ cup kalamata olive (pitted and halved)
- 1 tsp brine from kalamata olives
- ½ garlic clove (minced)
- 1 tbsp olive oil
- Squeeze of lemon juice
- Fresh parsley (chopped fine)
Halibut & Salad
- 2 halibut steaks
- 2 tbsp unsalted butter (melted)
- 1 small zucchini (sliced)
- 2 cups salad greens
- 2 eggs
Directions
- Preheat oven to 425°F
- Make the shallot vinaigrette: combine diced shallot and seasoned rice wine vinegar to a bowl and let stand for 20 minutes. Add olive oil and season with fresh ground black pepper
- Meanwhile, boil baby potatoes until fork-tender. About 10-15 minutes
- Toss the cooked potatoes, green beans, and heirloom tomato with the shallot vinaigrette and place on a baking sheet
- Season the halibut steaks with salt and pepper while heating a cast iron skillet over medium heat
- Add enough olive oil to generously coat the bottom of the skillet and once hot, add the halibut steaks. Cooking on each side until it loosens from the pan. About 3-4 minutes on each side
- Note: If you're increasing the servings, be sure to cook the halibut in batches – too much fish in one pan will create too much water and steam the fish instead of crisping the edges
- While the fish is cooking, bring a small saucepan of water to a gentle boil to poach the eggs. To make this easier, I recommend cracking and placing each egg in a small bowl until it's ready to cook
- When the halibut is crispy, place the steaks onto the baking sheet and roast everything for 3-4 minutes. Baste the fish with some butter and then continue roasting until golden brown. About 4-5 more minutes
- While the fish and veggies are finishing off, your water should be at a rolling boil – take a slotted spoon and start twirling the water until you have a steady whirlpool going
- Place the eggs, one at a time, into the water and keep swirling until the whites are cooked
- Scoop out with slotted spoon and set aside
- Prepare plates with salad greens and raw zucchini
- Top with halibut steak, roasted veggies, a spoonful of tempenada and a poached egg. Enjoy!
One of my favorite things about spring is that it’s the beginning of halibut season! This is my version of the southern French classic niçoise. It’s a simple recipe that brings bold flavors to the table. You’ll want to start off by first making the shallot vinaigrette. This will ensure you give the shallots enough time to sweeten in rice vinegar before using.
Once you have the vinaigrette started, boil your baby potatoes until fork tender. Toss the vinaigrette and potatoes with green beans and tomatoes. Place on a baking sheet while the oven heats and move on to the halibut. Heat a generous layer of olive oil in your pan and season the fish with salt and pepper. Once your oil is hot, fry each side of the halibut until it loosens from the pan. Only cook a couple pieces of fish at a time to avoid too much water getting into the pan and steaming the fish.
Once your fish is nice and crisp, place it on your baking sheet and finish it all off in the oven. While that’s cooking, poach a couple eggs and prep your plates with salad and raw zucchini. I prefer the dish warm on a bed of spinach during the early spring, but when summer rolls around I’ll blanch the green beans by boiling for three minutes and moving to an ice bath and only roasting the fish. Everything else will stay nice and cool. I also love to pair niçoise with something crisp or citrusy like a greyhound or light-bodied rosé (Chateau Vivonne Bandol Rosé is my favorite).