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  • Writer's picturefrench creek kitchen

Halibut Niçoise Salad

serves 4


4 eggs

1 pound of green beans, ends trimmed

1 cup cherry tomatoes, cut in half

1/2 cup niçoise or kalamata olives

2 pounds baby potatoes

2 cups mixed greens

olive oil

salt and pepper

6-8 halibut cheeks or 4 portions halibut filets

2 tablespoons butter

balsamic vinaigrette, recipe follows


Preheat your oven to bake (or convection bake if you have the option) at 425 F.

Slice the potatoes into halves or quarters, depending on their size, and move them on to a baking sheet. Drizzle olive oil over the top of them and season generously with salt and pepper. Toss everything together on the sheet pan so that the potatoes are lightly coated with oil, and then move the pan to the oven and bake until the potatoes are tender, golden brown and crispy. About 30-45 minutes.

Meanwhile bring a large pot of salted water to a boil. Bring the water down to a hard simmer and slowly lower the eggs into the pot, bring the water back to a simmer or low boil. Set a large bowl of ice water next to the pot. Cook the eggs for 8 minutes, for the last 3 minutes add the green beans to the pot. Move the eggs and green beans to the ice water and cool completely. Move the green beans to a towel or paper towel to dry.

Melt the two tablespoons of butter in a cast iron or other heavy bottom saute pan over medium-high heat. Season the halibut with salt and pepper. When the butter is brown and bubbling, add the fish to the pan. Cook for 2-4 minutes, depending on the thickness of the fish, then flip over and finish cooking on the other side, another 2-4 minutes. The fish should be golden brown and cooked through. Move to a plate until ready to serve.

When the eggs have cooled, crack and peel them, then cut in half.

To serve place a small handful of the mixed greens in a bowl, top with a spoonful of potatoes and tomatoes and some of the green beans. Add a few olives, one portion of the halibut and 2 egg halves. Drizzle the balsamic vinegar over the top of everything. Repeat with remaining 3 portions. Serve at room temperature.

Balsamic Vinaigrette:

1 clove garlic, minced

1 small shallot, roughly chopped

2 teaspoons dijon mustard

1 teaspoon fresh lemon juice

1 Tablespoon honey

1 teaspoon salt

1/3 cup balsamic vinegar

2/3 cup vegetable or other neutral oil

Place the garlic, shallot, dijon, lemon juice, honey, salt and balsamic vinegar in the cup of an immersion blender or regular blender. Turn the immersion blender or regular blender on and slowly add the oil, drop by drop at first and then in a slow stream. Once all the oil is added, tasted the vinaigrette and add more salt, honey or lemon juice to taste.

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