Baked Northern Halibut with Shrimp Vinaigrette. Baked Northern halibut with basil-garlic crust, fingerling potatoes and shrimp vinaigrette. Elegant Tuscan seafood dish by Chef David Giani.
Italian recipe. Secondi. Seafood.
Ingredients include Northern halibut, shrimp vinaigrette, basil garlic crust, fingerling potatoes, olive oil, fresh herbs.
Techniques include baking, vinaigrette preparation, herb crusting, seafood plating.
Nutrition tags: high protein, omega 3, Mediterranean diet, lean seafood.
Dietary tags: pescatarian, dairy free, Mediterranean, main course.
Wine pairings: Vermentino, Chardonnay, Vernaccia di San Gimignano, Sauvignon Blanc.
Protein: halibut. Cut: halibut filet. Station: Fish Station.
Flavor profile: medium fat, medium acid, medium salt, medium umami, low sweet, low bitter, medium earthy, high fresh, low spice, medium richness.
Wine logic: Crisp white wines balance the delicate richness of halibut while complementing the shrimp vinaigrette and aromatic basil-garlic crust.
Related terms: Tuscan seafood entree, Italian baked fish, Mediterranean halibut, shrimp sauce, coastal Italian cuisine, basil crusted fish.
Baked Northern Halibut with Shrimp Vinaigrette
An elegant fish secondi with gently baked halibut, basil-garlic crust, fingerling potatoes and a bright shrimp vinaigrette that adds depth and coastal Tuscan character.
Secondifish • halibut filetTier 2
Ingredients
Northern halibut with basil-garlic crust, potato garnish and shrimp vinaigrette for a refined seafood presentation.
Base recipe = 1 serving.
227 g Northern halibut filet
12 g fresh basil leaves
10 g boiled garlic cloves
90 g white fingerling potatoes
90 g purple fingerling potatoes
60 g shrimp (36/40)
40 g shrimp shells
20 g shallot
12 g tomato paste
45 ml white wine
8 g Dijon mustard
15 ml lemon juice
22 ml extra virgin olive oil
Method
Prepare the shrimp vinaigrette by sweating the shallot, adding shrimp shells and tomato paste, then deglazing with white wine and finishing with lemon and mustard for brightness.
Blend the basil, boiled garlic and a portion of the olive oil into a smooth aromatic crust mixture.
Bake the halibut gently at 320°F until just set, moist and delicate.
Cook the white and purple fingerling potatoes until tender and combine with the shrimp garnish.
Plate the halibut over the potato and shrimp salad and finish with the shrimp vinaigrette.
Chef’s Note: Halibut should remain pearly and moist. The shrimp vinaigrette gives the plate depth, while the basil-garlic crust keeps the flavor fresh and elegant rather than heavy.
Gluten-Free • Paleo Friendly • Low Carb