TOMATO SALAD WITH POACHED HALIBUT

Serves: 2

1 pound (454 g) halibut fillet, skinned

Salt

1/3 cup (75 mL) olive oil

1/4 cup (60 mL) red wine vinegar

2 tbsp (30 mL)

Pernod liqueur 1 dry shallot, sliced thinly, rinsed in cold water

2 large, ripe heirloom tomatoes, cored and cut in thin wedges

2 cups (500 mL) fresh flat-leaf parsley leaves, torn

1 cup (250 mL) fresh mint leaves, torn

Freshly ground pepper

Allspice

1. Sprinkle fish with salt and place in shallow sauté pan that is just larger than the fish. Add oil, vinegar, Pernod, shallot, and enough water to come halfway up the fish.

2. Place pan over very low heat and bring it to a simmer, seven to 10 minutes.

3. Transfer fish to a plate to cool.

4. Bring poaching liquid to a boil over mediumhigh heat and boil until reduced to about 1/2 cup (125 mL). Remove from heat and refrigerate until cooled.

5. In a large bowl, combine tomatoes, parsley, mint and chilled poaching liquid, tossing gently to coat ingredients. Add salt and pepper to taste.

6. Arrange salad on platter and flake halibut over salad. Sprinkle with ground pepper and allspice and serve.