Seared Halibut with Watermelon and Tomatoes

Day PartDinner
Menu PartEntree

Oak Grill
Newport Beach, Calif.

Valentine’s Day doesn’t have to be all sweet and heart-shaped. At Oak Grill in Newport Beach, Calif, the kitchen plates halibut on a base of bright crimson watermelon and tomatoes, using the color red as a nod to the holiday. The fish, dressed with a light watermelon vinaigrette, makes for a heart-healthy entree—a Valentine bonus.


Watermelon vinaigrette
½ gal. watermelon blended juice
¼ cup honey
½ cup champagne vinegar
2 tbsp. chopped shallots
1 tbsp. Dijon mustard
1 cup olive oil
1 cup vegetable oil
Salt and pepper, to taste
1 sachet of chopped fresh mint

Seared halibut
2 lb. halibut fillets
Salt and pepper, to taste
Lemon-flavored olive oil
2 heirloom tomatoes, thickly sliced
6 thick, round slices watermelon


1. Prepare watermelon vinaigrette: In saucepan, combine watermelon juice and honey; cook over medium-high heat until reduced to about 3 cups. Stir in vinegar, shallots and mustard until blended. Gradually whisk in olive oil and vegetable oil. Season with salt and pepper; add mint sachet. Set vinaigrette aside.
2. Season halibut fillets with salt and pepper. Coat bottom of large saute pan with lemon oil; place over mediu-high heat. Add halibut and sear on both sides, forming a golden-brown crust. Cook fish until it flakes with a fork but is still firm.
3. To serve, layer a slice of tomato on each of six plates; top with a slice of watermelon. Place halibut on top and drizzle with vinaigrette.

Photo courtesy of National Watermelon Promotion Board

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