Advocate makes the most of seafood

Sustainable fish advocate Barton Seaver’s goal in his new cookbook Two If By Sea: Delicious Sustainable Seafood (Sterling Epicure/ Canadian Manda Group, $34) is to widen our knowledge of fish that are regularly ignored. Seaver ran successful restaurants in Washington, D.C., but is able to simplify recipes for the public and includes shopping and cooking tips with each one. In this salad he suggests reducing the halibut poaching liquid to use in the vinaigrette.

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.