Haddock and Spring Vegetable Salsa
Serves 4
What to Pair With
Make a weeknight dinner that’s seasonal, fresh, quick and simple. That usually means using seafood because it cooks in minutes and takes on many flavors. Here I used halibut for its meaty texture and firm structure that feels more substantial than delicate, flaky fish like cod or haddock.
If there is a downside to using halibut it’s that it can dry out quickly if overcooked. I think steaming is the most delicate way to go for this fish. Cooking it in a sheet pan with a foil top is the quickest way to cook multiple fillets.
Portion out the fillets and lay them on the sheet pan. Now you need to add flavor. I opted for a little white wine, lemon juice, olive oil, sea salt and thyme sprigs. I sealed up the pan with foil and cooked it at 375-degrees for 12-15 minutes. You can check for doneness by using a thermometer (145-degrees) or by giving the fillet a gentle squeeze between your fingers. It should feel firm but give slightly. If it feels mushy, then it’s not done yet.
The farmer’s markets are coming alive right now, so take advantage of what’s in season. I made a salsa of sorts using the freshest items I could find. Shallots were lightly sautéed in olive oil; asparagus tips and English peas were quickly blanched; cherry tomatoes were sliced along with scallion tops and sliced radish.
These were all tossed together with lemon zest and sea salt. On the side I made a salad of parsley and tarragon. Enjoy!
Ingredients
1 ½ lb halibut, portioned
Aromatics (wine, lemon, herbs)
1 bunch asparagus, tips used (save the stalks for making soup!)
1 shallot, minced
1 cup peas
4 scallions, green tops chopped
1 cup cherry tomatoes, sliced
1 large radish, sliced
Sea salt
Olive oil
Lemon zest
Preparation
Preheat oven to 375 degrees.
Using foil, seal the fish portions with aromatics on a sheet pan.
Cook for 15 minutes or until the fish reaches 145-degrees.
In lightly boiling water, blanch the asparagus tips for 6-8 minutes, adding the peas for the final 3 minutes. Drain and reserve.
In a tablespoon of olive oil, cook the shallots for 5 minutes. Reserve.
Combine the vegetables in a bowl. Add a tablespoon of lemon zest, a teaspoon of sea salt, and two teaspoons of olive oil.
Serve salsa over halibut.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!