Grilled Halibut over Tuscan-Style Bread Salad (Panzanella)

YIELD: 24 servings

3 each Italian baguettes, day old, cut into medium dices
36 each tomatoes, medium dice; juice saved
9 each red bell peppers, medium dice
2/3 cup capers, drained
9 cups cucumbers, peeled, seeded and thinly-sliced
2 cups fresh basil, shredded
9 lbs. halibut fillets, cut into
24 six-oz. pieces as needed olive oil
51/2 cups prepared balsamic vinaigrette as needed salt and pepper

1. In a large stainless bowl, add bread, tomatoes and their reserved juice, red bell peppers, capers, cucumbers and basil; toss and let sit for 10 minutes. Cover and set aside.
2. Brush halibut with olive oil and sprinkle with salt and pepper.
3. Place halibut on grill; cook for 1 minute; rotate 90°, and cook for 1 more minute. Remove to a sheet pan, grill-marked side up.
4. Place sheet pan in a preheated 425°F oven and cook 8 to 10 minutes or until desired doneness. Remove and hold warm.
5. 5 Mix bread salad with balsamic vinaigrette.
6. To plate, place 2 cups of bread salad in the center of serving plate; top with cooked halibut; drizzle with olive oil.

Recipe from Alaska Seafood Marketing Institute.