Seared Alaskan Halibut with Watermelon Vinaigrette

Have Made It

Recipe courtesy of: Marc Johnson, Executive Chef, Oak Grill / Aqua Lounge, Newport Beach, CA

  • Yields

    Serves 6


Watermelon Vinaigrette

Seared Halibut


Prepare watermelon vinaigrette:

  1. In saucepan, combine watermelon juice and honey; cook over medium-high heat until reduced to about 3 cups.
  2. Stir in vinegar, shallots and mustard until blended.
  3. Gradually whisk in olive oil and vegetable oil.
  4. Season with salt and pepper; add mint sachet.
  5. Set vinaigrette aside.

Prepare halibut:

  1. Season halibut fillets with salt and pepper.
  2. Coat bottom of large sauté pan with lemon olive oil; place over medium-high heat.
  3. Add halibut and sear on both sides, forming a golden-brown crust.
  4. Cook fish until it flakes with a fork but is still firm.

To serve:

  1. Layer a slice of tomato on each of six plates; top with a slice of watermelon.
  2. Place halibut on top and drizzle with 1-2 ounces Watermelon Vinaigrette.
  3. Garnish with 1 asparagus spear, 1 tablespoon peas and 1 tablespoon cubed watermelon.

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