Alaska Halibut Caprese

by Nikolai Nikitenko April 28, 2016

Alaska Halibut Caprese

Alaska halibut Caprese recipe

The traditional Caprese salad is a simple Italian starter salad using sliced mozzarella cheese, fresh tomato slices, and fresh green basil leaves. It's wildly popular around the world, and you can find many variations. Our Alaska halibut Caprese is the best of both the classic Italian flavor and the mild and tempting flavor of halibut. Traditionally, Caprese salads are drizzled with olive oil and a little salt, but our recipe adds some flair with the addition of a meaty halibut steak or fillet and the tang of balsamic vinegar. These additions bring the Caprese salad from the sidelines right to the front of your plate. It's easy to see how adding halibut to this recipe means your meal is more filling and satisfying and why it deserves the spotlight. Read on to learn how to make Alaska halibut Caprese. Depending on the size of your steaks or fillets, this recipe serves two to four people.

 

Why halibut?

This recipe can work well with any white fish, but we prefer to use delicious halibut for a few reasons. First, halibut holds up well to many cooking styles, so this is a great option for a Caprese salad. The fish will stay together during cooking, playing, and even hold its shape and texture during meal time, meaning less fish is wasted. This hearty but mild fish will satisfy diners without adding a heavy or overly fishy taste. The combination of tomato slices and balsamic vinegar add enough acid to help break down the fish without turning it to mush before it reaches your mouth. Add to all this the health benefits of low calorie halibut:

 

  • Selenium
  • Omega-3 fatty acids
  • Vitamins B12 and B5
  • Niacin
  • Potassium
  • Magnesium

 

Some tips before you begin

Don't be afraid to handle halibut steaks or fillets. This is a hardy fish that won't fall apart with a little rough handling. It stands up well and will taste great, even if you're a bit rough. If you're using frozen halibut, rinse off the ice crystals before you begin preparing this dish, but you don't need to thaw it all the way. Since you can cook this right from frozen, it's a great idea for a fast meal or light lunch on a busy day. You can slice the cheese ahead of time and store in the refrigerator for up to a week. Tomatoes should not be sliced until right before you use them—they don't store well and lose their flavor fairly quickly. Don't use dried basil for this dish. Part of the beauty of a Caprese salad is the color and taste of fresh basil leaves. There's really no substitute for them. If you're not sure if you'll like balsamic vinegar on your halibut, you can serve it on the side in a small glass dish and use it for dipping instead. Serve this salad with any kind of crusty bread to help sop up any leftover olive oil, vinegar, or fish pieces left on your plate—it's a wonderful end to this satisfying meal.

 

Ingredients

  • 1 sheet (12” x 18”) aluminum foil
  • 4 Alaska Halibut steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
  • Salt and pepper, to taste
  • 8 oz. fresh mozzarella cheese, cut into 8 slices
  • 8 large fresh whole basil leaves
  • 2 medium tomatoes, each cut into 4 slices
  • 3 Tablespoons balsamic vinegar
  • 1-1/2 Tablespoons olive oil
  • 1/3 cup chopped fresh basil

 

Directions

Preheat broiler/oven to medium-high (450°F).  Line a baking sheet with aluminum foil and coat with nonstick cooking spray.

 

Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel.    Place halibut in pan and broil about 5 inches from heat source for 4 to 6 minutes, or until lightly browned.

 

Turn fillets over and season with salt and pepper.  Broil an additional 5 to 7 minutes for frozen halibut OR 1 to 2 minutes for fresh/thawed fish.  Cook just until fish is opaque throughout.

 

Remove halibut from oven and layer 2 slices cheese, then 2 basil leaves, and 2 slices tomato over each portion.  Return halibut to the oven and broil an additional 2 minutes, until cheese begins to melt.

 

Blend balsamic vinegar and oil.  To serve, spoon dressing over fillets and garnish with chopped basil.

 

When you're ready to start

When you're ready to try this great recipe, you can easily buy Alaska halibut online at the Global Seafoods store. We've got great prices and unbeatable customer service, all backed with a money-back guarantee. Fast delivery to your door and fresh taste await your order! If you've tried this recipe already, we welcome your feedback. Whether you followed it exactly or you made some changes, we would love to hear your experience.

Remove halibut from oven and layer 2 slices cheese, then 2 basil leaves, and 2 slices tomato over each portion.  Return halibut to the oven and broil an additional 2 minutes, until cheese begins to melt. 

Blend balsamic vinegar and oil.  To serve, spoon dressing over fillets and garnish with chopped basil.





Nikolai Nikitenko
Nikolai Nikitenko

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