On Tap Oil & Vinegar Recipe Detail

Pan Seared Halibut with Marinated Heirloom Tomato & Baby Squash Salad

On Tap Oil & Vinegar Salad Try this delicious salad with your favourite fish. It's quick to make and the rewards are nutricious.



Place a heavy saute or grill pan over medium heat. Add 1 tablespoon of olive oil to the hot pan along with the sliced shallot and squash. Saute for two minutes until the squash is just slightly caramelized on the edges but still nicely firm to the bite. Remove to a bowl and add the tomatoes, Neapolitan Herb balsamic, an additional tablespoon of olive oil, and the chopped parsley - set aside.

Rub the fillets with 1 tablespoon of olive oil and season evenly with salt and pepper. To the same pan, add the fillets and sear until just cooked through.

Makes 4 generous salad portions