Ingredients
- Alaska Halibut:
- 24 24 Alaska Halibut fillets, cut into 1 oz. nuggets
- Kosher salt and black pepper, to taste
- 2 tsp. 2 tsp. Italian seasoning
- Assembly:
- 12 oz. 12 oz. Arugula
- 24 slices 24 slices fresh Mozzarella cheese, 1/4 inch ea.
- 24 24 Roma tomatoes, 1/4 inch sliced on the bias
- 24 24 basil leaves, fresh
- 1/2 cup 1/2 cup olive oil
- Balsamic vinegar, to taste
- Kosher salt and black pepper, to taste
- 1 oz. 1 oz. basil, fresh, chiffonade
Servings:
Units:
Instructions
- DIRECTIONS PER SERVING
- Alaska Halibut:
- Season 3 halibut nuggets with salt and pepper and 1/4 tsp. Italian seasoning. Place on a hot oiled grill. Cook for 2 minutes, then
- carefully turn and cook for another 1-2 minutes or until fish is opaque throughout. Set aside.
- Assembly:
- Place 1 oz. of arugula on a dinner plate. Place 3 Mozzarella slices evenly around the plate on the arugula. Layer with 3 tomato slices and
- 3 basil leaves. Top with 3 cooked halibut nuggets. Drizzle with olive oil and balsamic vinegar to taste. Sprinkle with a pinch of salt and
- pepper. Garnish with 1/8 oz. of basil.
- ALTERNATIVE SERVING SUGGESTIONS
- Slice a ciabatta roll, brush with olive oil and toast each side of roll. Lay on plate and top both sides with salad and halibut. Serve
- open face.
- Cut tomatoes, fresh Mozzarella, and basil leaves. Toss halibut in angel hair pasta with olive oil, salt and pepper.
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