Herb Grilled Halibut with Champagne Vinaigrette
Recipe provided by Nathan Holm, Executive Chef
M&S Grill, Kansas City, MO
Serves Four
4 filets Halibut
1 recipe Herb Olive Oil (see below)
1 recipe Champagne Sauce (see below)
Toss halibut filets in herb olive oil, then grill to desired doneness. Place halibut on serving plates and top with Champagne sauce.
This dish is great served with light side dishes, such as a small Arugula salad and grilled fingerling potatoes.
Herb Olive Oil
1/3 c. Olive Oil
2 Tbs. Chives, chopped
2 Tbs. Parsley, chopped
1 Tbs. Fresh Basil, thinly sliced (chiffonade)
1 tsp. Fresh Rosemary, minced
Pinch salt and pepper
Mix all ingredients well in a bowl. Set aside.
Champagne Sauce
½ c. Champagne
2 Tbs. White Wine Vinegar
1 Tbs. Dijon Mustard
1 Tbs. Honey
1 tsp. Minced Shallot
½ tsp. Minced Garlic
½ c. Olive Oil
1 Small Diced Roma Tomato
Combine all ingredients except oil and tomato in a food processor. While mixing, slowly add olive oil in a steady stream. Stir in roma tomatoes, and add salt and pepper to taste. Set aside at room temperature.
