Halibut and corn salad with "broken" tomato vinaigrette from The Tra Vigne Cookbook: Seasons in the California Wine Country by Michael Chiarello and Penelope Wisner

  • corn
  • fava beans
  • halibut
  • lemons
  • tomatoes
  • Champagne vinegar
  • prosciutto
  • lima beans

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on April 22, 2014

    I love how different components come together but not one component overpowering other flavors. I've never made tomato reduction quite like this where it is cooked, strained at least 4 times and when done, it is this smooth as silk tomato reduction. Instead of lima beans for color, I used cut up green beans and that worked out fine. The corn and beans are dressed in mild, but very flavorful dressing made from prosciutto bits. The halibut is simply cooked in the pan and placed over the corn/beans salad with tomato reduction spread over it. I love the flavors here and learned two valuable lessons from following this recipe.

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