Tequila Sunrise Halibut

Vinaigrette:

1 oz. Shallot, minced

.5 oz. garlic, minced

3 oranges, zested & juiced

1.5 cup tequila, rail

.75 cup triple sec, rail

1 red pepper, chopped

8 tablespoons white vinegar

1.5 teaspoon salt

1 cup olive oil

Directions:
In a small sauce pot, sauté shallots and garlic in olive oil. Deglaze with the alcohol and bring to a flame. Once flame ignites, remove from heat and allow the alcohol to burn off.

Place remaining ingredients, except the olive oil, in blender with alcohol and puree until smooth. While the processor is running, slowly add the oil to emulsify the vinaigrette.

For the Halibut:

In a hot pan, add 2 tablespoons of olive oil. Heat oil, then place Halibut flesh side down and sear for 3 minutes on one side. Flip, and sear another 3 minutes. Remove from heat. On a plate, place a bed of mixed greens and arrange the halibut on top of it. Finish by topping the fish and greens with the vinaigrette. Optional: add cherry tomatoes to the greens.