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Alaska Halibut Caprese Salad

Serves: 8


Alaska Halibut:
24 Alaska Halibut fillets, cut into 1 oz. nuggets
Kosher salt and black pepper, to taste
2 tsp. Italian seasoning

12 oz. Arugula
24 slices fresh Mozzarella cheese, ¼ inch ea.
24 Roma tomatoes, ¼ inch sliced on the bias
24 basil leaves, fresh
½ cup olive oil 
Balsamic vinegar, to taste
Kosher salt and black pepper, to taste          
1 oz. basil, fresh, chiffonade



Alaska Halibut: 

Season 3 halibut nuggets with salt and pepper and ¼ tsp. Italian seasoning. Place on a hot oiled grill. Cook for 2 minutes, then carefully turn and cook for another 1-2 minutes or until fish is opaque throughout. Set aside.

Place 1 oz. of arugula on a dinner plate. Place 3 Mozzarella slices evenly around the plate on the arugula. Layer with 3 tomato slices and 3 basil leaves. Top with 3 cooked halibut nuggets. Drizzle with olive oil and balsamic vinegar to taste. Sprinkle with a pinch of salt and pepper. Garnish with 1/8 oz. of basil.


  1. Slice a ciabatta roll, brush with olive oil and toast each side of roll. Lay on plate and top both sides with salad and halibut. Serve open face.
  2. Cut tomatoes, fresh Mozzarella, and basil leaves. Toss halibut in angel hair pasta with olive oil, salt and pepper.

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