Secret Ingredient host Mark Law and Denver chef Jean Philippe Failyau of Osteria Marco take the mint out of the mojito and add it to a fresh summertime salad of cherry tomatoes, fennel, red onion, cucumber and mint, served over seared halibut. Follow along in this cooking how-to video as Whole Food's Market shows you how to prepare this delicious seafood dish. The tomato, fennel, cucumber and mint add a refreshing taste to the seared halibut.
1 English cucumber
2 sprigs fresh mint
2 sprigs fresh basil
1 small red onion
1 bulb fennel
1 cup cherry tomatoes, halved
1 lemon, juiced
1/4 cup extra virgin olive oil
1/4 cup sifted unbleached flour
3 pounds Alaskan halibut, skin removed and cut into 6 portions
1 tablespoon canola oil
1 lemon, halved
Scoop out small balls from the cucumber using a melon baller and place in a large bowl. Chop mint and basil and thinly slice red onion and fennel bulb using a sharp knife or mandolin. In a mixing bowl, toss together cucumber, mint, basil, red onion, fennel and cherry tomatoes with lemon juice and olive oil. Add salt and white pepper to taste. Chill until ready to serve, removing from the refrigerator 20 minutes before plating.
Preheat oven to 400°F. Place flour in a bowl or shallow pan and season with salt and white pepper. Dredge each piece of halibut in the flour mixture, tapping off any excess. Heat an ovenproof sauté pan over medium-high heat. Add canola oil and sear halibut (presentation side down) for 3 minutes, until golden and crisp. Turn fish and roast in the oven 5 minutes longer, or until the fish is cooked through.
Place a piece of halibut on each plate, top with salad and season with sea salt and fresh lemon.