Ingredients
1 6 oz. portion halibut
1/2 cup baby arugula, loosely packed
3 oz heirloom tomato, sliced into thin wedges; if you can use more than one variety, it has great eye appeal.
1 oz ricotta salata, crumbled
1 fl oz extra virgin olive oil + 1 fl oz for garnish
1 Tbsp. sherry vinegar
1/2 tspn. garlic, minced
1/4 red onion, julienned
1 pinch kosher salt
1 Grinder twist black pepper
2 Tbsp. basil, chiffonade
Preparation
Sear the halibut as described above. Make sure not to shake the fish while it is in the pan as this will cause it to break and tear. Finish in the oven and reserve. Combine all the remaining ingredients in a small mixing bowl with the exception of the 2nd ounce of olive oil. Place the salad in the center of the plate and top with warm halibut. Garnish the plate with the basil chiffonade and another ounce of the extra virgin olive oil. Sprinkle with Kosher salt.
