Alaska Halibut Caprese Salad Bites

Alaska Halibut Caprese Salad Bites

These easy-to-assemble Caprese light bites are an elevated twist on a classic favorite, featuring the delicate, flaky texture of Alaska halibut. The halibut's mild flavor complements the rich creaminess of fresh mozzarella, the sweet burst of cherry tomatoes, and the herbal brightness of basil, all drizzled with a tangy balsamic glaze. Perfect for holiday entertaining, these bites are as visually stunning as they are delicious, offering your guests a fresh, satisfying appetizer that will hold them over until the main feast. Quick to prepare and packed with vibrant flavors, they’re sure to be a crowd-pleasing addition to the holiday.

Ingredients

• 1 pound skinless Alaska Halibut, cut into 1-1/4 inch pieces
• Kosher salt and black pepper, to taste
• 2 teaspoons Italian seasoning (check this is gluten-free)
• 1 package (12 oz.) arugula
• 24 fresh mozzarella cheese slices, 1/4 inch thick
• 24 Roma tomato slices, 1/4 inch thick (slice on bias)
• 24 basil leaves, fresh
• 1/2 cup olive oil
• Balsamic vinegar, to taste
• Kosher salt and black pepper, to taste
• 2 Tablespoons basil, fresh, chiffonade

Instructions

1. Step 1. Prepare halibut

   Season Alaska Halibut pieces with salt, pepper and Italian seasoning.  Place on a hot oiled grill or grill top.  Cook for 2 minutes, then carefully turn and cook for another 1 to 2 minutes, cooking just until fish is opaque throughout.  Set aside.

2. Step 2. Assemble and serve

    Place arugula on a serving plate.  Arrange mozzarella slices evenly on the arugula.  Layer with tomato slices and basil leaves.  Top with cooked halibut pieces and skewer with wooden picks.  Drizzle with olive oil and balsamic vinegar to taste.  Sprinkle with a pinch of salt and pepper.  Garnish with basil chiffonade.

   Alternative Serving Suggestions:

   •   Slice a ciabatta roll, brush with olive oil and toast each side.  Lay on plate and top both sides with salad and halibut.  Serve open face.
   •   Cut tomatoes, fresh mozzarella, and basil leaves.  Toss halibut in angel hair pasta with olive oil, salt and pepper.