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Seared Halibut with Summer White Salad
Don’t limit yourself—any fish is delicious with this salad.
April 8th, 2012
Recipes by LeeAnne Wright
Food Styling by Ian Muggridge
Servings
6Prep Time
15 minutesCook Time
10 minutesIngredients
- 1 small fennel bulb
- 18 white asparagus, trimmed
- 1 jicama (about softball-size)
- 1 orange, zested and juiced
- ⅓ cup sherry vinegar
- 2 tablespoons honey
- ⅓ cup extra-virgin olive oil plus 1 tsp for cooking
- 6 5-oz centre-cut skinless halibut filets
- 2 ounces firm feta, shaved
Directions
Trim fennel stalks and fronds. Cut bulb in half, remove core and shave fennel.
Thinly slice asparagus lengthwise.
Peel jicama, cut in half and slice into thin strips.
In a small bowl, whisk together orange juice and zest, vinegar, honey and cup oil. Season with salt and pepper.
In another bowl, combine vegetables and gently toss with half the vinaigrette.
Season fish with salt and pepper. In a large skillet, heat remaining oil over medium-high heat. Sear fish about 5 minutes. Turn over and cook until fish is opaque (actual cooking time will vary based on thickness of filets).
To serve, divide salad among plates, top with a filet, drizzle remaining vinaigrette and garnish with shaved feta.
Nutrients Per Serving
442 calories, 30 g fat, 27 g protein, 20 g carbs, 5 g fibre. Excellent source of vitamin C.
