Preparation and cooking time
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Serves: 4 people
Ingredients
450g Alaska halibut fillet (skin removed)
Salt
1/4 cup extra-virgin olive oil
1/2 cup red wine vinegar
2 tablespoons Pernod or anise-flavored liqueur
1 purple onion, thinly sliced and soaked in cold water to remove bitterness
2 large tomatoes, cut into bite-sized pieces (can use a variety for diversity and presentation)
1 bunch parsley
1 bunch mint (amount depends on preference)
Freshly ground black pepper
Instructions
Step 1: Prepare the Alaska halibut
Season the halibut fillet with a pinch of salt and place it in a large frying pan (you can use a slightly larger pan than the halibut). Add olive oil, red wine vinegar, Pernod, purple onion, and enough water to cover half of the fish. Place the pan over low heat and cook for about 7 to 10 minutes. Then gently flip the fish and cook for another 5 minutes. Remove the fish from the pan and let it cool on a plate.
Step 2: Make the salad
Pour the remaining liquid from the frying pan into a saucepan and bring to a boil over medium and high heat until it reduces to about 1/2 cup. Turn off the heat and pour the sauce into a container, then chill it in the refrigerator (let the sauce cool down before putting it in the refrigerator). In a large bowl, mix the tomatoes, parsley, mint, and the chilled sauce. Season to taste and adjust as necessary. Arrange the salad on a large plate, place the cooled halibut on top, and pour the herb and sauce mixture over it. Sprinkle with black pepper to enhance the flavor of the dish.
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