Yield: 6 servings. 6 oz. halibut fillets ½ cup olive oil 2 cloves garlic, chopped 1 Tbsp. sea salt 1 sprig rosemary leaves, split and finely chopped 4 turns of peppermill, ground black pepper Vinaigrette: 2 anchovy fillets (optional) 2 Tbsp. Dijon mustard 4 Tbsp. lemon juice 3 oz. vegetable oil 3 oz. extra virgin olive oil to taste, salt and pepper 8 oz. salad frisee 8 oz. watercress 8 oz. sweet grape tomatoes, sliced ¼ cup grated Parmesan 3 hard-cooked eggs, pressed ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.