HONEY-GRILLED HALIBUT AND EGGPLANT SALAD

HONEY-GRILLED HALIBUT AND EGGPLANT SALAD image

Yield Makes 4 main-dish servings

Number Of Ingredients 23

Marinade:
1/4 cup honey
1/4 cup white wine vinegar
1/2 cup olive oil
1 clove garlic minced
Salt and pepper to taste
4 halibut fillets
2 small Japanese eggplants sliced 1/2 inch width lengthwise (approx. 8 slices)
Canola oil for grilling
Salt and pepper
1 red pepper julienned
1 yellow pepper julienned
1 green pepper julienned
1 red onion julienned
1 lb. assorted field greens
Dressing:
1/4 cup honey/wine vinegar
1/4 cup canola oil
1/4 cup olive oil
1 tablespoon dijon mustard
1 large clove garlic minced
1/4 teaspoon saffron
salt and pepper to taste

Steps:

Heat the wine vinegar and honey in a small saucepan over medium heat. Stir until the honey is dissolved. Remove from heat and place half of the honey vinegar mixture in a large dish. Cool to room temperature. Reserve the remaining honey vinegar for the dressing. Add remaining marinade ingredients (olive oil, garlic, salt and pepper) to the large bowl and wisk to combine. Rinse and pat dry halibut fillets. Marinate halibut for up to 1 hour. Turn once half way through marinade time. Prepare grill for direct heat grilling. Brush grill rack with oil to prevent halibut from sticking. Grill halibut over direct heat. Four minutes on each side. Brush eggplant with oil. Salt and pepper to taste. Grill until tender (2 minutes each side). Wisk together all dressing ingredients. Separately toss the julienne vegetables in small amounts of the dressing. Toss the field greens in a smal amount of the dressing. Attractively arrange greens and peppers on four plates. Arrange grilled fillets and eggplant slices over greens and peppers Drizzle salads with remaining dressing.