Orange Zest-Crusted Halibut on Sorrel Salad

with Roasted Shallot Vinaigrette

Yield: 2 Servings

8 ounces Halibut fillet, boned
1/4 cup orange zest
1/4 cup panko(or plain fresh bread crumbs)
1 1/2 teaspoons fennel seed, ground
Kosher salt to taste
white pepper, fine ground, to taste
2 eggs
2 tablespoons heavy cream or milk
1/4 cup olive oil

Cut the halibut fillet in half to make 2 4-ounce pieces.

Mix the zest, panko, fennel seed, salt, and pepper together in a bowl.

Crack the eggs into another bowl, add the cream to the eggs and whisk until well beaten.

Coat the halibut fillet with the egg mixture then bread one side of the halibut with the zest mix.

Heat a sauté pan on a medium flame then add the oil to the pan.

Pan-fry the halibut (zest side first) until golden brown.

Turn the halibut over and finish pan frying it until the flesh is firm to the touch (done).

Sorrel Salad for Orange Zest Halibut
Servings 2

1/2 pound sorrel greens -- stems removed
1 avocado, pitted, skin removed
1/2 cup pecans, rough chopped
1/2 cup roasted shallot vinaigrette (see recipe)

Toss the sorrel in a bowl with the vinaigrette.

Cut the avocado in any desired shape.

Lightly toss the avocado and pecans with the greens then plate.

Place cooked Orange Zest Halibut on top of the salad and serve with Š suggested wine (something from Oregon maybe?).

Roasted Shallot Vinaigrette
Servings: 8 (3 quarts) (keeps in refrigerator for several weeks)

2/3 pound shallot, whole
1/2 cup cider vinegar
3 tablespoons lemon juice
2 cups extra virgin olive oil
1 teaspoon fennel seed
kosher salt to taste
black pepper to taste
2 teaspoons butter, melted

Heat a sauté pan on medium flame.

Toss the shallots in a bowl with the melted butter, then sauté them in the pan while constantly tossing them. Sauté until caramelized.

Remove the shallots and cool in the refrigerator.

Mix all ingredients in the blender except salt and pepper. Mix until emulsified and smooth.

Season with salt and pepper.