| First
make the salad. Heat 1 quart of water to a boil in a stockpot.
Trim the stems off the beans but leave the tiny "tails" on the
ends. Place the ice water in a large bowl. Add the beans to
the boiling water and cook for 2 minutes. Drain the beans and
plunge them into the ice water. Drain the beans from the ice
water.
In another
large bowl, add the beans, mesclun, sun-dried tomatoes, radishes,
olives and oregano. Toss to mix. Drizzle in the olive oil,
balsamic vinegar and lemon juice. Add salt and pepper to taste.
Heat
the oven to 400°. Heat the oil in an ovenproof skillet
over medium-high heat. Season the halibut filets with salt
and pepper and add to the skillet. Sear the halibut on one
side for about 2 minutes. Turn the halibut filets over and
place the skillet in the oven. Roast the halibut until done,
about 15 minutes.
To serve,
place a portion of the salad in the center of a plate. Top
the salad with a halibut filet. Drizzle fresh lemon juice
and extra virgin olive oil over the halibut.
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