Smoky Roast Halibut with Herb-Infused Tomato Vinaigrette
Delight in the exquisite flavors of Smoky Roast Halibut served with a vibrant Herb-Infused Tomato Vinaigrette. This elegant dish combines perfectly roasted halibut with a richly smoked tomato sauce, enhanced by fresh herbs and shallots, offering a symphony of flavors and textures. Perfect for an intimate dinner or special occasion, this recipe is sure to impress your guests with its gourmet presentation and delectable taste. Serve it over a bed of fresh greens for a light and satisfying meal that celebrates the richness of seafood and the smokiness of grilled tomatoes.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
water
1/2 cup (to create steam in the wok smoker.)
medium ripe tomatoes
4 (washed, quartered, and seeded.)
large sprig tarragon
1 (stemmed.)
shallots
2 (peeled, one sliced in rings for smoking, one finely julienned for garnish.)
olive oil
1/2 cup (to drizzle while blending vinaigrette.)
kosher salt
1 pinch (for seasoning the vinaigrette.)
fresh ground black pepper
to taste (for seasoning the vinaigrette and halibut.)
halibut fillets
2 (4-ounce) (seasoned with salt and pepper.)
canola oil
1 tablespoon (to coat the skillet.)
baby greens
a handful (optional, for garnish.)
arugula leaves
a handful (optional, for garnish.)
Instructions
1
Start by preparing the smoked tomato vinaigrette. Line the bottom of a wok with two layers of foil. Place two handfuls of hickory wood chips atop the foil and set the wok over high heat before pouring in 1/2 cup of water.
2
Wash, quarter, and seed 4 medium ripe tomatoes. Place them in a bamboo steamer along with a large sprig of tarragon and sliced shallots arranged around the tomatoes. Position the steamer on top of the smoking wok, cover with a lid or another layer of foil, and allow it to smoke for about 20 minutes to infuse the tomatoes and shallots with rich smoky flavor.
3
After smoking, transfer the tomato-shallot mixture into a blender or use an immersion blender in a pitcher. Gradually drizzle in 1/2 cup of olive oil while blending until the mixture reaches a smooth consistency. Season with a pinch of kosher salt and freshly ground black pepper to taste, then set aside.
4
For the halibut, preheat your oven to 375°F (190°C). Generously season 2 (4-ounce) halibut fillets with coarse salt and freshly cracked black pepper on both sides.
5
In a skillet, add enough canola oil to lightly coat the bottom and heat over medium-high until hot. Carefully place the halibut fillets skin-side down, searing for 3 to 4 minutes until the skin is golden brown. Flip the fillets and cook for an additional 3 minutes.
6
Transfer the skillet to the preheated oven and roast for approximately 5 minutes, or until the halibut is cooked through, firm to touch, and opaque without being overcooked.
7
To serve, pour a generous spoonful of the smoked tomato vinaigrette onto the plates, top with the perfectly roasted halibut, and garnish with baby greens or arugula leaves and finely julienned shallots, if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Smoky Roast Halibut with Tomato Vinaigrette?
It is a gourmet seafood dish featuring roasted halibut fillets served with a vinaigrette made from tomatoes smoked with hickory wood chips and fresh herbs.
What kind of fish is required for this recipe?
The recipe calls for two 4-ounce halibut fillets.
How do I set up the home smoking system?
Line a wok with two layers of foil, add two handfuls of hickory wood chips, and set over high heat with a half cup of water.
What type of wood chips should I use?
Hickory wood chips are recommended for providing the rich smoky flavor.
How much water is needed for the smoker?
You need 1/2 cup of water to create steam in the wok smoker.
How should the tomatoes be prepared before smoking?
The 4 medium ripe tomatoes should be washed, quartered, and seeded.
Which herbs are infused during the smoking process?
A large sprig of fresh tarragon is placed in the steamer with the tomatoes and shallots.
How should the shallots be cut for smoking?
One shallot should be peeled and sliced into rings specifically for the smoking process.
How long do the vegetables need to smoke?
The tomatoes and shallots should smoke for approximately 20 minutes.
What is the process for making the vinaigrette smooth?
Transfer the smoked mixture to a blender and gradually drizzle in olive oil while blending until smooth.
How much olive oil is used in the sauce?
The recipe requires 1/2 cup of olive oil for the vinaigrette.
When should the salt and pepper be added to the vinaigrette?
Season with a pinch of kosher salt and freshly ground black pepper after the mixture is blended smooth.
What temperature is the oven preheated to?
The oven should be preheated to 375 degrees Fahrenheit (190 degrees Celsius).
How many halibut fillets does this recipe serve?
This recipe is designed for 2 halibut fillets.
How do I season the halibut fillets?
Generously season both sides of the fillets with coarse salt and freshly cracked black pepper.
What kind of oil is best for searing the halibut?
Canola oil is used to coat the skillet for searing because of its high smoke point.
How long should I sear the halibut skin-side down?
Sear the skin-side for 3 to 4 minutes until it becomes golden brown.
How long do I cook the fish after flipping it?
Cook for an additional 3 minutes after flipping before transferring the skillet to the oven.
How long is the halibut roasted in the oven?
Roast the fillets in the preheated oven for approximately 5 minutes.
What is the target texture for the cooked halibut?
The halibut should be firm to the touch, opaque throughout, and not overcooked.
How should the dish be plated?
Pour a generous spoonful of the smoked tomato vinaigrette on the plate and top it with the roasted halibut.
What garnishes can be used for this dish?
You can garnish with baby greens, arugula leaves, and finely julienned shallots.
Can I use arugula with this recipe?
Yes, arugula is a recommended optional garnish that provides a peppery contrast.
What is the purpose of the hickory chips?
They infuse the tomatoes and shallots with a rich, smoky flavor during the steaming process.
How do I prepare the wok with foil?
You must line the bottom of the wok with two layers of foil to protect the pan and hold the wood chips.
What equipment is used to hold the tomatoes during smoking?
A bamboo steamer is positioned on top of the smoking wok to hold the vegetables.
How do I ensure the vinaigrette is properly emulsified?
Gradually drizzling the olive oil into the blender while it is running helps create a stable emulsion.
Can I use an immersion blender for the sauce?
Yes, the instructions state an immersion blender can be used in a pitcher as an alternative to a standard blender.
Is the skin of the halibut removed before cooking?
No, the halibut is seared skin-side down to achieve a golden-brown, crispy texture.
What type of salt is recommended for seasoning?
The recipe specifies using kosher salt for the vinaigrette and coarse salt for the halibut fillets.