Blood Orange Salad with Panko & Bacon Crusted Halibut

hali saladSweet blood oranges explode with juice in this Pacific Rim style salad. Panko (Japanese breadcrumbs) and smoky bacon extend a crispy crunch to flaky fish. Combine green onions, slivered almonds, toasted sesame seeds, blood orange vinegar, fresh butter lettuce and you have a meal fit for a kaiju.

Blood Orange Salad with Panko & Bacon Crusted Halibut
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 8 blood oranges, peeled
  • vegetable oil for frying
  • 3 slices bacon, cooked and crumbled
  • ¾ cup Panko
  • 2 tablespoons flour
  • 1 egg, lightly beaten
  • 1 pound halibut
  • 1 head butter lettuce, washed and torn into ¼” pieces
  • ¼ cup slivered almonds
  • ½ cup green onions, chopped
  • ½ cup celery, diced
  • 1 tablespoon sesame seeds, toasted
  • ¼ cup vegetable oil
  • 3 tablespoons dark sesame oil
  • 1 tablespoon sugar
  • 3 tablespoons blood orange vinegar
  • salt and pepper to taste
Instructions
  1. Peel the blood oranges. Remove and dispose of top and bottom of orange to expose flesh. Cut remaining oranges into ¼-inch slices. Remove any seeds. Reserve.
  2. Place sesame seeds in a pan over medium-high heat until fragrant. Shake pan often so they don’t burn. Reserve.
  3. For the salad mix, combine lettuce, almonds, green onions, and celery.
  4. For the dressing, whisk ¼ cup vegetable oil, sesame oil, sugar, blood orange vinegar, and toasted sesame seeds. Add to the salad mix and toss. Add the blood oranges and gently toss to coat. Arrange on four plates.
  5. Season halibut with salt and pepper. Combine bacon crumbles with the Panko. Heat oil in a frying pan. Coat fish with flour. Dip in egg to moisten, then into Panko mixture to cover completely. Add coated fish to hot oil and cook until browned, 2-4 minutes per side depending on thickness of filet. Check for doneness. Remove from oil and drain briefly on paper towel. Slice halibut into 4 servings. Arrange fish on top of salad.

 

fess parker blood orange vinaigrette

The absolute best purchase I’ve ever made from a winery that wasn’t wine. Fess Parker Winery & Vineyard does an outstanding job on this vinegar. It’s sweet enough for a salad, but also works nicely with Huevos de Alberto.

I selected a yeasty Champagne to pair with this salad. Veuve Clicquot is bready and toasty, but not overly crisp. Well balanced, the complex flavours complement the citrus. If you can’t find a yeasty Champagne, a nice alternative is a lovely Fess Parker Chardonnay.

Movie Night suggestion: Godzilla (Gojira). A looming symbol of nuclear anxiety, this 1954 Godzilla is the most famous of Japan’s kaiju (giant monster) creations. It is one of the most recognizable symbols of Japanese pop culture.

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