Seared Alaskan Halibut with Watermelon Vinaigrette
Recipe courtesy of: Marc Johnson, Executive Chef, Oak Grill / Aqua Lounge, Newport Beach, CA
Source: Watermelon Board
Ingredients
- gallon fresh watermelon puree
- honey
- Champagne vinegar
- tablespoons chopped shallots
- tablespoon Dijon mustard
- olive oil
- blended vegetable oil
- Salt and pepper, to taste
- sachet of chopped fresh mint
- pounds halibut fillets, cut into 6 portions
- Lemon flavored olive oil
- thick slices heirloom tomatoes
- thick, round slices watermelon
- white asparagus spears, sautéed and cut on the bias
- blanched English peas
- cubed watermelon