Halibut and Corn Salad with Broken Vinaigrette

If you're not a big fan of lima beans, then this recipe will change your mind forever! I got this recipe from Michael Chiorello's NapaStyle website but, as usual, I modified the recipe. Most of my "tweaks" were done in order to simplify the recipe (the original is done in like 10 various stages!) but at the same time still have tons of flavor. My husband loved the lima bean and corn with the broken vinaigrette and the halibut was very tender and flaky. You can serve the lima bean/corn salad with almost any meal. I hope you enjoy this meal as much as we did.

INGREDIENTS

• 4 slices of bacon
• 1/2 cup tomato sauce (low-salt, if possible)
• 1 tsp. Balsamic vinegar
• 1 TBSP. water
• 1 garlic clove, finely minced
• 1 lemon, the juice of (about 2 TBSP)
• 1 small jalapeno pepper, seeded and finely diced
• 1/8 cup apple cider vinegar
• 3 sprigs of fresh Tarragon, chopped
• 1 cup of lima beans, frozen
• 2 cups corn, fresh or frozen
• 2 Halibut filets
• Olive Oil
• Kosher salt
• Ground black pepper

1. Turn oven to 350 degrees. Place the bacon in a baking pan lined with foil. Bake it the oven for 10 to 15 minutes, until cooked and crisp. Then chop the bacon into 1/2" pieces and set aside. Remove 1 tsp. of bacon grease and also set aside. To the same baking pan (still with the foil) , add your halibut filets seasoned with salt and pepper. Top each file with a sprig of Tarragon and bake at 350 for 15 minutes, or until fish is opaque and flaky.

2. Meanwhile, in a small sauce pan, add the tomato sauce, balsamic vinegar, water and the minced garlic. Cook on medium and bring to a boil. Reduce heat and simmer for 8 minutes. Remove from heat and add the tomato sauce into a small glass bowl. Sprinkle a little fresh ground black pepper over it and drizzle about 1 tablespoon of olive oil but DO NOT MIX IT IN. Set aside.
3. In another small bowl, add the lemon juice, jalapeno, apple cider vinegar, chopped Tarragon and 1/2 tsp. salt. Blend in the bacon grease and 1/4 cup olive oil. Let it marinate at least 10 minutes.
4. Place a large pot filled with water on high heat. Bring to a boil and add the lima beans. Cook for 10 minutes. Then add the corn to the same pot and cook for 5 more minutes. Remove and strain lima beans and corn. Add them into a glass baking dish and mix in the chopped bacon. To this, add the vinaigrette (after it has marinated) and the tomato sauce. Mix to combine and place it in the oven (at 350) for 5 minutes. Make sure you taste the salad first and season it, if necessary.

5. To serve, place the lima bean/corn mixture on your plate and top it with a halibut filet.

Recipe courtesy of Michael Chiorello. Original recipe located here.