Seared Halibut in Ginger Vinaigrette

This recipe is just thing for an elegant yet easy dinner for two, but you can double or triple it and invite friends – it's great for a dinner party, too. It's easy to overcook halibut, making it dense and hard. Searing it and finishing it in the oven gives you control, resulting in a beautiful silky texture. 

This extremely versatile and dazzling vinaigrette is wonderful with seared or grilled fish of many different textures and tastes, including delicately flavored ones like snapper or scallops, more assertively flavored fish like mackerel, or others in-between like salmon, tuna or yellowtail. It would be lovely with shrimp, too –maybe skewered ones done on the grill. One average juicy lime (Persian, not key lime) yields a little more than a tablespoon of juice.

Serves 2.