Ideal Bite

Scoma's Grilled Halibut with Citrus Drizzle on Spring Lettuce
Serves 2

Ingredients:
(fresh, local, and organic whenever possible)

Citrus Drizzle ingredients:
•    1/8 cup each orange, lemon, lime, and ruby grapefruit juice
•    3/4 cup extra-virgin olive oil
•    1 Tb chives, chopped
•    1 tsp lemon thyme, chopped
•    1/4 tsp kosher salt
•    Fresh ground pepper to taste

Marinade ingredients:
•    2 Tb extra-virgin olive oil  
•    1 tsp kosher salt 
•    1/2 tsp black pepper
•    2 garlic cloves, lightly smashed   
•    6 sprigs lemon thyme
•    6 sprigs Italian parsley
•    2 sprigs rosemary

Main ingredients:
•    2 halibut filets, 5-6 ounces each and 1 inch thick (try to buy locally caught varieties)
•    1 bag (5 oz.) spring lettuce mix, washed
•    1 Tb fresh chives, chopped
•    1 tomato, sliced
•    8 pitted olives (any kind)
•    1 lemon, sliced into wedges

Directions:

Stir together Citrus Drizzle ingredients, and set aside (OK to store in an air-tight container for up to a week.)

In a gallon-size baggie, add and mix together all the marinade ingredients. Put the halibut into the baggie and gently toss. Refrigerate for at least 2-4 hours.

In a bowl, add two generous handfuls of spring lettuce mix, and toss with 1-2 tablespoons of Citrus Drizzle. Place the dressed lettuce on a serving dish and garnish with chopped chives, tomato slices, olives, and lemon wedges.

Ten minutes prior to grilling, remove the halibut from the baggie and use a paper towel to wipe off excess oil and herbs. With the grill at a medium-high heat, gently place the fish (flesh side down) on the grill and cover. Cook 7-8 minutes on one side to seal in the juices. Gently turn over the fish and cook another 3-5 minutes.

Remove the halibut and carefully place on top of spring lettuce mix, then sprinkle it with 1-2 tablespoons Citrus Drizzle. Serve immediately. Refrigerate remaining Citrus Drizzle.