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Grilled Brined Wild-Caught Halibut with Green Bean & Tomato Salad
SIPPITYSUP19Ingredients
90Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 1/4 cup kosher salt
- 2 cups water (plus more for ice bath)
- 4 cups ice cubes (plus more for ice bath)
- 3 lb. blood (center-cut skinless halibut fillet, line removed)
- 1/4 cup mayonnaise (or as needed)
- 1 Tbsp. Dijon mustard
- 1/4 cup sherry vinegar
- 1 pinch sugar
- 1 pinch kosher salt (& black pepper, to taste)
- 1 clove garlic (green germ removed, finely minced)
- 1 cup extra-virgin olive oil (plus more for grill)
- 1 lb. green beans (ends trimmed)
- 1 lb. tomatoes (various varieties of, try for a mix of types, sizes and colors)
- 1 pinch salt (maldon, or other coarse sea salt, to taste)
- 1 shallot (finely minced)
- 30 basil leaves (large green, cut in ¼-inch ribbons)
- 1/2 bunch flat leaf parsley (roughly chopped)
- 25 tarragon leaves (snipped with scissors)
- 1 Old Bay Seasoning (as needed)
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