Rubbed Brazilian Halibut

Main Dish Orange Salad

4 Fillets of Halibut (can substitute any of your favorite fatty white fish)
1 Tbsp. Cumin seeds, roasted & ground
1 Tbsp. Pink Peppercorns, crushed
Sea Salt
4 cups Arugula – washed & dried
4 Mandarin oranges - zest first (reserve for garnish), then peeled and sectioned
4 Tbsp. Chopped Walnuts
1 tsp. Dijon Mustard
¼ cup Rice wine vinegar
¼ cup Cosimano & Ferrari Blood Orange Olive Oil
Chili flakes pinch (for vinaigrette)
Cosimano & Ferrari Ascolano Olive Oil

Season Halibut with salt then rub with cumin & peppercorns. Set aside.
Make vinaigrette: mix 1 tsp Dijon, pinch of chili flake & rice wine vinegar. Then whisk in Cosimano & Ferrari Blood Orange olive oil, very slowly.
In sauté pan, add walnuts & drizzle with a teaspoon of Ascolano Olive Oil, and salt to taste. Lightly toast over low heat until crispy. Do NOT over toast.
In a very hot large sauté pan, sear the Halibut in olive oil, then place in a pre-heated 350 degree oven until tender (approx. 10 minutes).
While the fish is in the oven, toss arugula & oranges in vinaigrette.
Place finished fish on platter and arrange arugula & oranges around them.
Sprinkle the arugula with toasted red walnuts & drizzle extra vinaigrette. Garnish with parsley leaves, mandarin zest & sea salt.

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