Ingredients
Units
Scale
- 1 tray of WP Griffin Smoked Paprika Potato Cuisine
- Place tray in the microwave for 6 minutes, let rest for 2 minutes, carefully remove the film transfer to a medium size bowl.
- 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
- In a large serving bowl, toss peppers, tomatoes, cucumbers, onions, & black olives.
- 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.
- Finish salad with crumbled feta, then give it a final toss and refrigerate for 1 hour.
- Gently re toss and serve.
Pan Seared Halibut
- 2 x Oz Halibut fillets
- 2 tbsp olive oil
- Salt and pepper to taste
- In a medium frying pan bring oil to shimmer and sear all sides of the halibut for 2 minutes.
- Place in a 400°F pre-heated oven cook till the halibut reaches 165°F, approx. 10 min.
- Place on top of salad.
- Category: entrees, what's for dinner recipe, recipes