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The sweet-cool combo of tomato, parsley, and mint brings out the very best in mild halibut. The fish’s poaching liquid is reduced and used as the salad’s vinaigrette.
- 1 pound halibut fillet, skinned
- 1/3 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons pernod
- 1 shallot, thinly sliced and briefly rinsed under cold water
- 2 large ripe tomatoes, preferably a mix of heirloom varieties, cored and cut in thin wedges (or quartered for smaller ones)
- 2 cups flat-leaf parsley leaves, torn
- Freshly ground pepper-allspice (optional)
For the salad
Season the fish with salt and place it in a shallow sauté pan that is just slightly larger than the halibut. Add the olive oil, vinegar, Pernod, shallot, and enough water to come halfway up the sides of the fish. Place the pan over very low heat and let it slowly come to a simmer, 7 to 10 minutes. Gently flip the fish and cook 5 minutes more. Remove the fish from the pan and transfer to a plate to cool.
Meanwhile, bring the cooking liquid to a boil over medium-high heat and boil until reduced to about ½ cup. Remove from the heat and refrigerate until cooled.
Combine the tomatoes, parsley, mint, and chilled cooking liquid in a large bowl, tossing gently to coat. Taste for seasoning and adjust if necessary.
Arrange the salad on a large platter and gently flake the cooled halibut over the salad. Garnish with freshly ground pepper-allspice, if desired.