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Grilled Halibut over Tuscan-Style Bread Salad (Panzanella)
Food Management Staff
February 1, 2004
1 Min Read
FM Staff
YIELD: 24 servings
3 each Italian baguettes, day old, cut into medium dices
36 each tomatoes, medium dice; juice saved
9 each red bell peppers, medium dice
2/3 cup capers, drained
9 cups cucumbers, peeled, seeded and thinly-sliced
2 cups fresh basil, shredded
9 lbs. halibut fillets, cut into
24 six-oz. pieces as needed olive oil
51/2 cups prepared balsamic vinaigrette as needed salt and pepper
In a large stainless bowl, add bread, tomatoes and their reserved juice, red bell peppers, capers, cucumbers and basil; toss and let sit for 10 minutes. Cover and set aside.
Brush halibut with olive oil and sprinkle with salt and pepper.
Place halibut on grill; cook for 1 minute; rotate 90°, and cook for 1 more minute. Remove to a sheet pan, grill-marked side up.
Place sheet pan in a preheated 425°F oven and cook 8 to 10 minutes or until desired doneness. Remove and hold warm.
5 Mix bread salad with balsamic vinaigrette.
To plate, place 2 cups of bread salad in the center of serving plate; top with cooked halibut; drizzle with olive oil.
Recipe from Alaska Seafood Marketing Institute.
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