Presented by: Peter Belknap | Oyster Creek Inn, Bow
~It’s fish, it’s light, it’s easy. Horiatik means Greek village style. The best feta is the French Valbresa.~
- 6 7 ounce portions fresh halibut
- salt and pepper
- olive oil
- 8-10 ounces feta cheese, large crumbles
- 1-1/2 pounds angel hair pasta, cooked al dente and warm
- 1 cup grated Asiago, Parmesan or other sharp cheese
- 1 English cucumber, tips cut off
- 6 roma tomatoes, cored and seeded
- 1 small red onion, peeled
- 1 small yellow pepper, cored and seeded
- 1 bunch Italian parsley, leaves only
- 1 small bunch parsley, leaves only
- 1 cup pitted kalamata olives, drained
- 1 cup olive oil or more to taste
- 1/4 cup red wine vinegar
- 1/4 cup lemon juice
- 2 tablespoons Dijon mustard
- 3-4 tablespoons garlic, minced
- 2 tablespoons dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Whisk together vinaigrette ingredients.
Cut all veggies into 1/4 inch dice. Finely chop the parsley leaves. Combine and dress with the Dijon Vinaigrette.
Let veggies sit at room temperature 10 to 15 minutes; stir in olives. Taste for seasoning.
Season halibut. To assemble, in a nonstick pan sear halibut in a dab of olive oil on both sides. Place each portion into an individual well oiled ramekin. Top each with lots of the Greek Salad and juices. Crumble the feta cheese over each.
Bake at 450 degrees for 10 to 12 minutes, until hot and bubbly and the feta cheese is lightly browned.
To serve, in large warm pasta bowls place a serving of hot angel hair pasta. Sprinkle shredded Asiago around the noodles. With a spatula, transfer prepared fish and veggies over each pasta portion, juices and all.
Serve with crusty bread and a good wine.