Halibut with Lemon-Herb Vinaigrette

By Organic Spa Magazine / September 21, 2011

Lemon-Herb Vinaigrette

Serves 4

4 tsps. fresh lemon juice

1/4 cup extra-virgin olive oil

1 medium shallot peeled, diced

2 tsps. capers

3 Tbsps. fresh basil, chiffonade

3 Tbsps. parsley, chopped

Salt and pepper, to taste

Shoestring Vegetables

3 stalks celery

3 carrots

3 leeks

Julienne celery, carrots, and leeks. Blanch, set to side.


1 tsp. olive oil

4 pieces: 6 ozs. fresh Alaskan Halibut filets
Lemon-Herb Vinaigrette

In a small bowl, whisk vinaigrette ingredients together, season to taste. Reserve at room temperature.

Heat olive oil in a large sauté pan, over medium high heat. Carefully add halibut to pan. Sear 2 to3 minutes each side until golden brown.

Create a bed of the shoestring vegetables, place halibut on top. Drizzle dressing over the halibut. Dust with fine salt and black pepper before serving.

By Chef Brian Scheehser of Trellis at Heathman Hotel; Contributed by Ellen Swandiak, our Hip Hostess columnist

Organic Spa Magazine
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