Three separate things to make for this meal – marinate the fish (easy) – chop up the tomato salsa stuff (also easy) – and whisk the balsamic vinaigrette (nothing to it, really). It’s worthy of a company meal. Plus, except for cooking the fish, everything can be done ahead.
First thing, I grabbed the package of fish out of the freezer. It was vacuum sealed, so I put it in a large bowl, filled it with cold tap water and weighted it down for a couple of hours. That method doesn’t work quite as well with big roasts and things, but it sure is a simple defrosting method for anything flat. I’ve learned now that it’s very safe leaving that kind of defrosting package, in the bowl, in the kitchen sink, weighted, for several hours. Not all day – that wouldn’t work, I’m afraid – if you’re at work all day.
Defrosting Tip:
Did you know that the easiest way to defrost things is to plunge the vacuum sealed item in a bowl of cold water for a few hours? Be sure to weight it down so it stays under water.
Then I made the vinaigrette. I have a bunch of different balsamic vinegars – the one I used this time was tangerine, but you can also use just plain, ordinary types too. Even the cheap grocery store stuff will work on this recipe because the astringency of the balsamic is muted significantly by all the other stuff going on on top of this fish! Then I made the salsa – now, this isn’t an ordinary Mexican style salsa at all – it’s an Italian style. Except for the fresh chiles, it could be a Latin type. This one uses cayenne – I used the Mercken spice I have in my pantry – it’s a Chilean chile powder mixture that’s a regular condiment on the tables of most people in that country. But just use cayenne, since most people won’t have the Mercken. The salsa has parsley instead of cilantro and fresh oregano instead of any other seasoning. Taste it as you make it – to make sure it has balance (of sweet, sour, salt, etc.).
Meanwhile, the fish is marinated, sort of, in a little bit of olive oil, fresh chopped thyme, salt and pepper. You could do that several hours ahead, cover and keep in the refrigerator. I just let it sit for 30 minutes or so, out on my kitchen counter. I cut the fish into serving portions just to make it easier to cook it in a frying pan.
The original recipe for this came from an Italian cook and chef, Nadia Frigeri. Many years ago I took several cooking classes from her – and learned how to make her polenta, and a variety of other Italian dishes. And this was one of them, and I forget about making it!
The recipe indicates to grill the fish – which you can – but it was blisteringly hot the night I made this, and I didn’t want to make my hubby stand outside at all. I’d cranked our A/C down to 73° so I could stand to cook in the kitchen at all. First I browned the fish on both sides in olive oil, then added some water and a lid and let it steam/simmer for a few minutes. Nothing fancy about that. Just don’t over cook it!
To serve, you drizzle a bit of the vinaigrette on the plate or platter, place the hot-from-the-grill fish, then spoon the salsa on top, drizzle with the remaining vinaigrette and top with toasted pine nuts.
What’s GOOD: the lovely, white flaky fish is foremost, of course. I loved the salsa and the balsamic sauce – it was just a wonderful combination. And the little bit of crunch from the pine nuts too. There’s enough of the salsa for each bite to contain some.
What’s NOT: there is nothing not to like about this. As I mentioned, it would make a great company meal. Easy too.
printer-friendly PDF – created using Cute PDF Writer, not Adobe
MasterCook 5+ import file – right click to save file (remember where), run MC, File|Import
* Exported from MasterCook *
Halibut Balsamico
Recipe By:Nadia Frigeri, www.nadiafrigeri.com, from a cooking class
Serving Size: 6
2 pounds halibut — thick cut, in 1 piece
2 tablespoons extra virgin olive oil
1 tablespoon fresh thyme — minced salt and pepper
VINAIGRETTE:
2 tablespoons balsamic vinegar
6 tablespoons extra virgin olive oil
salt and pepper
2 tablespoons pine nuts — toasted
SALSA:
3 medium yellow tomatoes — seeded and chopped (or red, or combo)
1/3 cup green onion — chopped
2 tablespoons Italian parsley — minced
1 tablespoon fresh oregano — minced (or 1 tsp dried)
1 pinch cayenne
3 medium garlic cloves — peeled and crushed
salt — to taste
Note: If the fish is more than an inch thick, you can bake it in a 400° oven for about 16-20 minutes until cooked through.
1. Arrange halibut filets in a large glass dish; season with salt, pepper and thyme, then add olive oil. Turn fish over in this marinade. Cover and refrigerate for a few hours, if possible.
2. Combine tomatoes, green onions, parsley, oregano, cayenne, salt and garlic in a bowl. Toss well, cover and chill until ready to serve, or allow to marinate at room temperature for 30 minutes.
3. Combine in a small bowl or jar the salt, pepper, balsamic vinegar. Whisk or shake mixture and add the oil as you whisk. Add pine nuts.
4. Grill fish on outdoor grill on both sides until almost cooked through. (Alternately, brown the fish on each side briefly in individual pieces in a little olive oil, add a T. or two of water and steam for just a few minutes too cook through. Do not over cook.) Remove fish from the grill. To plate the meal, pour a small amount of vinaigrette on the plate, and place a single fish serving on top. Add a scoop of the salsa, then sprinkle with more toasted pine nuts and drizzle more vinaigrette on top.
Per Serving: 364 Calories; 23g Fat (57.6% calories from fat); 33g Protein; 5g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 108mg Sodium.

Kalyn
said on July 15th, 2013:
I’m drooling at the sound of this recipe!
It’s a good one, Kalyn! . . .carolyn t