BAREFOOT CONTESSA HALIBUT SALAD

BAREFOOT CONTESSA HALIBUT SALAD image

Yield 4-5 Servings

Number Of Ingredients 10

2 1/2 pounds Halibut
good olive oil
kosher salt and freshly ground black pepper
1/2 cup finely diced celery
3/4 cup finely diced red onion
1/2 cup chopped fresh dill
1/4 cup freshly squeezed lemon juice
1/4 cup white wine vinegar
1/4 cup capers, drained
3/4 cup good mayonnaise

Steps:

Preheat the oven to 400 degrees. Place the fish on a sheet pan. Rub both sides well with olive oil and sprinkle with salt and pepper. Roast for 20 minutes or until fish is firm and fully cooked. Do NOT overcook or the halibut will be dry. Allow to cool to room temperature. Remove and discard any skin and bones. When the fish is cool, flake the meat into a bowl. Add the celery, red onion, dill, lemon juice, vinegar, capers, mayonnaise, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix gently and refrigerate for 30 minutes. Taste for seasonings and serve at room temperature.