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 Smoked Paprika Potato Village Greek Salad topped with Grilled Halibut


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  • Author: The Kilted Chef
  • Yield: Serves 2

Ingredients

Units Scale

 

 

  • 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.

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