This is the perfect late afternoon antipasto and I would recommend enjoying it with a decent bottle of crisp white wine. I don’t often reach for halibut at the grocery store, but it works well as a blank slate for tartare. The keys to achieving maximum deliciousness are to use a high quality extra virgin olive oil and to season appropriately with salt and lemon juice until it makes you smile when you taste it.
Buon Appetito.
Originally I had planned for avocado but decided it was unnecessary
Halibut Tartare with Fresh Herbs and Jalapeño. Inspired by Jonathan Waxman.
| Prep Time | 20 minutes |
| Servings |
people
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Ingredients
- 1/2 lb fresh halibut, finely diced
- 1 lemon
- 1 jalapeño, minced
- 1 shallot, minced
- 2 cloves garlic, 1 minced and 1 peeled
- 1 teaspoon fresh parsley, chopped
- 1 teaspoon fresh dill, chopped
- 1 teaspoon fresh oregano, chopped
- 3 tablespoons good quality extra virgin olive oil
- 1 baguette, halved lengthwise
- kosher salt to taste
Ingredients
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Instructions
- In a bowl mix the halibut, jalapeño, shallot, garlic, herbs, and olive oil. Season with fresh lemon juice and salt. Taste for seasoning and adjust. Toast or grill the baguette and rub with garlic and drizzle with olive oil. Serve family style.
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