Seared Halibut Over Beet Salad With Broken Tomato And Malaysian Red Palm Oil Vinaigrette

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   Vinaigrette directions:

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   Core the tomatoes, chop, place in a blender, and puree. Strain through a sieve into a bowl. You should have about 2 1/2 cups puree. Heat 1 Tbs of the Malaysian Red Palm Oil in a non-reactive medium saucepan until hot. Add the garlic and saute briefly until golden. Add the puree, bring to a boil, and reduce to a simmer for 5 minutes. Strain through a fine-mesh sieve into a bowl, discard the solids. Repeat twice more until it is as thick as cream, about 15 minutes total cooking time. Be sure to lower the heat as the mixture thickens to prevent scorching. You should have about 1/4 cup of very smooth tomato juice. Add 1 tablespoon lemon juice and taste for salt and pepper. Coat the glass bottle with Malaysian Red Palm Oil and the funnel before straining tomatoes so they don't stick. Cool and strain the tomato juice into the bottle. Add Malaysian Red Palm Oil - mixture should be half palm oil and half tomato. Shake gently.

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   Beet Salad:

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   Cut the beets on the julienne blade of a mandoline, or grate them on a box grater if you don't have a mandoline. Combine the beets, orange zest and shallots in a medium bowl. In a small bowl, whisk together the apple cider vinegar, Agave, olive oil, mustard, salt and pepper. Pour the dressing over the salad and toss gently to combine.

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   Halibut:

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   Season the fish on both sides with salt and pepper. Heat 2 Tbs of Malaysia Red Palm Oil in a large saute pan over medium-high heat until hot. Put presentation side of the fish (non-skin side) in pan first as it gets the best caramelization. Cook until golden on the first side, about 3 minutes. When you see it getting opaque around the edges, give it another minute and flip sides. Cook another minute on other side. Remove from pan and plate over beet salad, spoon dressing around the plate.

No additional tips available.