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Seared Halibut Fillet

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Seared Halibut Fillet with Cucumber Gazpacho and Heirloom Tomatoes


4-6 oz. halibut fillets (skin removed)
2 English cucumbers
8 tsp. extra virgin olive oil
3 Tsp. sherry vinegar
1 jalepeño pepper
1 pint heirloom tomatoes
4 tbsp. Tobiko caviar
5 sprigs mint

Gazpacho: Chop 2 English cucumbers, reserve 4 tsp. for garnish. Pulse for 1 min. Add 4 tsp. of extra virgin olive oil, 3 tsp. of sherry vinegar, 1 jalepeño seeded, 5 sprigs of mint. Salt and pepper to taste. Place in a bowl and refrigerate.

Heat a frying pan on high heat. Add 4 tsp. extra virgin olive oil. Season halibut with smoked Alderwood salt. Place in smoking oil. Cook for 3 min. Flip and cook for another 3 min. Pour gazpacho evenly into 4 bowls. Place halibut fillet on top and garnish with slice of heirloom tomato, caviar, and remaining cucumber.

Serves 4

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