Dentists Can Cook! Halibut Cobb Salad

June 21, 2007
Cookbook author Dot Vartan shares her tasty halibut salad that's swimming in summer yummies such as zucchini, squash, avocado, blue cheese, and honey!

By Dot Vartan

On today's healthy-eating agenda, there is an emphasis on getting enough vegetables in our diet, so salads are a great choice. In addition, to help cut down on processed foods, learning how to make a simple but flavorful vinaigrette is also good information.

Halibut Cobb Salad

2 pounds halibut, cut into ½-inch pieces
½ teaspoon salt
½ teaspoon pepper
2 tablespoons olive oil
1 ½ cups chopped zucchini
1 cup chopped yellow squash
1 tablespoon olive oil
1 large head iceberg lettuce, chopped
2 hard-cooked eggs, peeled and chopped
1 avocado, peeled, pitted, and diced
2 ripe tomatoes, chopped
1 cup crumbled blue cheese
¼ cup white wine vinegar
2 tablespoons honey
1 teaspoon dried dill
1 teaspoon salt
½ teaspoon pepper
6 tablespoons extra-virgin olive oil

Sprinkle halibut with ½ teaspoon salt and ½ teaspoon pepper. Cook in 2 tablespoons olive oil in a large skillet over medium-high heat for 5 to 8 minutes or until fish is opaque. Drain. Cool to room temperature. Clean the drippings from skillet.

Cook the zucchini and squash in 1 tablespoon olive oil in the same skillet over medium-high heat for 2 to 3 minutes or until crisp-tender. Cool to room temperature.

Divide the lettuce among four dinner plates. Arrange the eggs, avocado, vegetables, tomato, and blue cheese on top of the lettuce. (For a nice presentation, assemble the ingredients in rows in the order listed.) Top with the halibut.

Whisk the vinegar, honey, dill, salt, and pepper in a small bowl. Add the extra-virgin olive oil; whisk until combined. Drizzle the dressing over the salads.

Makes 4 servings.

Tip: Halibut — a mild-flavored fish with snowy white flesh — can be purchased as steaks (bone-in) or fillets (boneless).

Dot Vartan is an author, publisher, and president of Dorothy Jean Publishing, Inc., a cookbook publishing company in Evanston, Ill. She also is a classically trained chef and culinary educator. To purchase her "Delicious Salad Meals" or other cookbooks, call (847) 676-1391 or e-mail [email protected].