Seared Halibut with Gazpacho Two Ways
 
 
by:
Serves: 4
Ingredients
  • 4 cups crustless, cubed (1/2 inch) stale French or Italian bread
  • 4 good tomatoes, cored and cut into 8 wedges each
  • 2 cups diced (1/2 inch) red bell peppers (2 medium)
  • ½ cup chopped Spanish onion
  • ¼ cup chopped fennel
  • 2 medium garlic cloves
  • ½ jalapeno, chopped
  • 1 tablespoon plus 2 teaspoons sherry vinegar
  • ¾ cup, plus 2 tablespoons extra-virgin olive oil
  • Kosher salt and ground black pepper
  • 4 halibut (or cod) fillets, about 6 ounces each
  • 2 tablespoons canola oil
  • 2 cups diced (1/2 inch) peeled English cucumber (about 1)
  • ¼ cup fresh dill leaves
Instructions
  1. Put 2 cups of the cubed bread, 8 of the tomato wedges, 1 cup of the bell peppers, the onion, fennel, garlic, jalapeno, ¼ cup of water, and 1 tablespoon of the vinegar in a blender or food processor. Puree until very smooth. With motor running, slowly drizzle in ½ cup of the olive oil in a slow, steady stream. (The puree should be coral colored and creamy) Season to taste with salt and pepper. (Can be made up to 3 days ahead; stir well before serving.)
  2. Place remaining 2 cups of bread cubes in a large bowl; drizzle with ¼ cup of the olive oil; toss to coat.
  3. Heat a large heavy skillet over medium heat. Add bread cubes and cook, stirring, until they are golden brown all over; season with salt and pepper. (Can be kept at room temperature for up to 4 hours.)
  4. Preheat oven to 375 degrees F. Heat a large oven-proof heavy skillet over medium-high heat. Coat fish with canola oil and season both sides with salt and pepper. Add the fish, skinned side up and cook until well brown, 6 to 7 minutes. Without turning the fish, transfer the pan to the hot oven and roast until fish is just cooked through, 8 to 10 minutes longer.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/seared-halibut-with-gazpacho-two-ways-2/