Mediterranean Delight: Smoked Paprika Potato Village Greek Salad with Grilled Halibut

Introducing our sensational WP Griffin Smoked Paprika Potato Village Greek Salad, a tantalizing dish that combines the robust flavors of smoked paprika potatoes with the freshness of a Greek salad, crowned with succulent grilled Halibut. This recipe serves 2 and is a perfect harmony of savory, smoky, and vibrant flavors that will transport your taste buds to the Mediterranean.

Prepare the star of our dish, the WP Griffin Smoked Paprika Potato Cuisine, by simply microwaving the tray for 6 minutes, then tossing the potatoes with butter and the included smoked paprika seasoning packet. Once cooled, these flavorful potatoes are ready to join the Greek salad, adding a delightful smokiness to the ensemble.

For the Village Greek Salad, toss together chopped orange pepper, halved cherry tomatoes, cubed English cucumber, julienned red onion, and Kalamata black olives in a large serving bowl. Then, in a mason jar, shake up a zesty dressing made with red wine vinegar, extra virgin olive oil, garlic, oregano, basil, salt, and pepper. Drizzle this dressing over the salad, add crumbled feta cheese, and gently toss to coat. Let the salad chill in the refrigerator for an hour to allow the flavors to meld together perfectly.

To complete the dish, pan-sear Halibut filets in olive oil until golden and then finish them in a preheated oven until cooked through. Place these tender Halibut filets atop the chilled Greek salad for a delightful combination of textures and tastes.

With its vibrant colors, bold flavors, and healthy ingredients, our WP Griffin Smoked Paprika Potato Village Greek Salad topped with Grilled Halibut is a culinary masterpiece that is as visually stunning as it is delicious. Perfect for a special dinner for two or a gathering with friends, this dish is sure to impress and satisfy even the most discerning palates.

 Smoked Paprika Potato Village Greek Salad topped with Grilled Halibut

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• Author: The Kilted Chef
• Yield: Serves 2

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Ingredients

Units USM Scale 1x2x3x

 

 

• 1 tray of WP Griffin Smoked Paprika Potato Cuisine

1. Place tray in the microwave for 6 minutes, let rest for 2 minutes, carefully remove the film transfer to a medium size bowl.
2. Toss potatoes with butter and the smoked paprika seasoning packet. Cool and add to the Greek salad served with the seared Halibut.

 

Village Greek Salad

• 1 orange pepper chopped
• 12 cherry tomatoes halved
• 1 English cucumber cubed
• 1/2 red onion, julienned
• 12 to 16 Kalamata black olives
• 1/2 cup crumbled feta cheese
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 2 garlic cloves
• 1 tbsp oregano
• 1 1/2 tsp basil
• 1 tsp coarse sea salt
• 1/2 tsp black pepper

1. In a large serving bowl, toss peppers, tomatoes, cucumbers, onions, & black olives.
2. In a mason jar, mix olive oil, red wine vinegar, oregano, basil, salt, and pepper. Shake well, add, and toss gently until incorporated into the salad.
3. Finish salad with crumbled feta, then give it a final toss and refrigerate for 1 hour.
4. Gently re toss and serve.

 

Pan Seared Halibut

• 2 x Oz Halibut fillets
• 2 tbsp olive oil
• Salt and pepper to taste

1. In a medium frying pan bring oil to shimmer and sear all sides of the halibut for 2 minutes.
2. Place in a 400°F pre-heated oven cook till the halibut reaches 165°F, approx. 10 min.
3. Place on top of salad.

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• Category: entrees, what's for dinner recipe, recipes