Ingredients
- 1 pound 1 pound skinless Alaska Halibut, cut into 1-1/4 inch pieces
- Kosher salt and black pepper, to taste
- 2 teaspoons 2 teaspoons Italian seasoning
- 1 package 1 package (12 oz.) arugula
- 24 24 fresh mozzarella cheese slices, 1/4 inch thick
- 24 24 Roma tomato slices, 1/4 inch thick (slice on 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
- 2 Tablespoons 2 Tablespoons basil, fresh, chiffonade
Servings:
Units:
Instructions
- Season Alaska Halibut pieces with salt, pepper and Italian seasoning. Place on a hot oiled grill or grill top. Cook for 2 minutes, then
- carefully turn and cook for another 1 to 2 minutes, cooking just until fish is opaque throughout. Set aside.
- Place arugula on a serving plate. Arrange mozzarella slices evenly on the arugula. Layer with tomato slices and basil leaves. Top with
- cooked halibut pieces and skewer with wooden picks. Drizzle with olive oil and balsamic vinegar to taste. Sprinkle with a pinch of salt and
- pepper. Garnish with basil chiffonade.
- Alternative Serving Suggestions:
- Slice a ciabatta roll, brush with olive oil and toast each side. 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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