Seared Halibut with Couscous Salad

And Cherry Tomato Vinaigrette

Chef Justin Beckett

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Ingredients:

COUSCOUS SALAD:
2 cups israeli couscous
1/2 cup cucumber small diced
1/2 cup bell peppers small diced
6 ea french beans small diced
1 drizzle olive oil
1 juice of a lemon
salt and white pepper

VINAIGRETTE:
1 ea shallots minced
1/2 cup vinegar
2 t lemon juice
1 T basil chopped
1 T thyme chopped
3 T granulated sugar
3/4 cup extra virgin olive oil

FISH:
7 oz halibut
salt and white pepper

Directions:
For couscous:
Boil couscous in water until it is firm to the tooth or al dente. Strain and chill in ice water.
Dice all vegetables and combine with lemon juice and olive oil.

Vinaigrette
Place all ingredients besides the herbs in a blender and puree till emulsified.
Add the herbs at the end but do not puree in the blender anymore.
Chill and use for up to one week.

Fish
Sear in very hot sauté pan with just a touch of oil or clarified butter.
Flip once the fish comes loose from the pan (you can finish the fish in the oven if you choose.

To Plate
Place the couscous in middle of the plate and fish on top.
Drizzle the dressing around the plate and enjoy!.

Pairs Well With:

Chardonnay	Riesling

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