Ingredients
- 2 tablespoon white wine vinegar
- 2 tablespoon fresh lemon juice
- 2 teaspoon dijon mustard
- 1/2 cup extra virgin olive oil
- 1 tablespoon capers, drained
- 1 tablespoon finely chopped fresh flat leaf parsley
- 1 teaspoon finely chopped fresh oregano
- 2 tablespoon white wine vinegar
- 2 tablespoon fresh lemon juice
- 2 teaspoon dijon mustard
- 1/2 cup extra virgin olive oil
- 1 tablespoon capers, drained
- 1 tablespoon finely chopped fresh flat leaf parsley
- 1 teaspoon finely chopped fresh oregano
- 2 tablespoon canola oil
- 4 tablespoon (8 ounce) fillets of halibut, red snapper, wild striped bass or halibut
- 1 cup dry white wine
- 1 pint cherry tomatoes, halved
- 1 bunch asparagus, trimmed, blanched in boiling salt water until crisp tender and shocked in cold water and drained
- 1 bunch watercress
Preparation
Baking Directions:
To make the vinaigrette, whisk together the vinegar, lemon juice, mustard, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper in a medium bowl and whisk until combined.
Slowly whisk in the oil until emulsified; whisk in the capers, parsley and oregano and season with a honey, if needed.
Set aside.
For the white fish, heat the oil in a medium high sided sauté pan over high heat.
Season the fillets on both sides with salt and pepper.
Place the fish in the pan, skin-side down and cook until golden brown and a crust has formed, about 4 minutes.
Flip the fillets over, add the wine, cover and continue cooking until just cooked through, about 4 minutes longer.
Remove the fish to a plate, and immediately spoon some of the vinaigrette over each fillet.
Combine the tomatoes, asparagus, watercress in a bowl and toss with some of the vinaigrette and serve on top of each fillet.
Garnish with parsley leaves.