Thursday, March 23, 2017

Seared Halibut with Crushed Watermelon Gazpacho

Seared Halibut with Crushed Watermelon Gazpacho
Servings: 4

For the gazpacho:
2 c. cubed watermelon
4 heirloom tomatoes, diced
4 or 5 radishes
2 avocados
1/4 of a serrano chile, seeded and diced
salt and pepper
1 tsp. coconut aminos
Juice from one lime
1/4 c. olive oil

For the halibut:
2 Tbsp. olive oil
4 (6-oz) boneless, skinless halibut fillets
salt and pepper
1 Tbsp. ghee
2 sprigs fresh thyme
Cilantro, for garnish

For the gazpacho:
Roughly crush the watermelon with a wooden spoon. Drain any juices into a small bowl, and transfer the crushed watermelon into a second large bowl. Repeat the process with the tomatoes, radishes, avocados, and chile, crushing each separately so that the colors and flavors remain separate, and adding any juices to the small bowl. Gently fold the crushed ingredients together.

Put the reserved juices in a blender with salt, pepper, and coconut aminos. Add the lime juice, then drizzle in the oil while the blender is running to lightly emulsify. Set aside until ready to serve.

For the fish: 
Preheat the oven to 350 degrees. In a large ovenproof skillet, heat the olive oil over high heat. Pat the fish dry with paper towels, season both sides, and place the fish in the hot pan. Cook without moving for 2 minutes, or until you can see it getting golden. Add the ghee and thyme to the pan, past the fish with the melted butter, then move the pan to the oven and cook for 4 to four minutes.

To serve, spoon some gazpacho onto each plate. Drizzle with the vinaigrette, and top with a piece of halibut. Garnish with cilantro and some flaky salt.

Notes: We haven't tried this yet.

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