30 Apr 2013

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.

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Grilled Halibut Salad

This salad is a hearty main course and will satisfy even the most ardent meat eater. It can be prepared on a grill or indoors on a grill pan. It makes a great buffet dish because it can be prepared ahead of time, is kosher and meat free, and assembled 2 hours prior to serving.

Ingredients:
2 pounds halibut
2 cups cherry or grape tomatoes, cut in half
1/2 cup chopped black olives
1 cup red onion, thinly sliced
1 teaspoon capers
2 tablespoons chopped parsley
1 teaspoon olive oil
Vinaigrette:
1/2 cup red wine vinegar
1/2 cup olive oil
1 teaspoon sugar
1/4 cup Lea & Perrins Worcestershire Sauce


Equipment: grill or grill pan, large mixing bowl, and small mixing bowl

Directions
• Bring halibut to room temperature and rub with olive oil.
• Place halibut on the hot grill or indoor grill pan and cook for 5 minutes on each side. Fish should just be cooked through.
• Once the halibut is cool, cut into 1-inch pieces.
• Place all the ingredients in a large mixing bowl.
• Prepare vinaigrette by whisking the red wine vinegar, sugar, and Worcestershire sauce in a small bowl, and then slowly add the olive oil until completely blended.
• Pour dressing over the salad and toss until all the ingredients are mixed and coated with the dressing. Be gentle so the halibut doesn’t fall apart.
• Let salad sit for at least one hour before serving. The halibut can be prepared the day before and the salad assembled up to 4 hours before serving.

Serves 6

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