Broiled Halibut with Shaved Spring Vegetable Salad
Paper-thin slivers of radish and fennel tumble among ribbons of carrot in this colorful celebration of spring. Parsley, cilantro, and lemon add brightness, while nutmeg adds a twist all its own. With its thick texture, halibut can dry out all too easily. Your best bet is to slow-roast, poach, or broil. The broiler is foolproof, as the ambient heat of the oven will slowly cook the fillet.
- Servings: 4
Photography: John Kernick
Source: Whole Living, April 2012
- 4 (5-ounce) skinless halibut fillets
- Coarse salt and freshly ground black pepper
- 1 bunch baby rainbow carrots (about 6 ounces) or 3 medium carrots, trimmed and thinly peeled into ribbons
- 1 bunch radishes (about 5), thinly sliced
- 1/2 small red onion, thinly sliced
- 1 small bulb fennel, thinly sliced
- 1/2 cup fresh flat-leaf parsley leaves
- 1/2 cup fresh cilantro leaves
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 whole seed nutmeg
Heat broiler, and on a lightly oiled baking sheet, season fillets with salt. Place tray directly under broiler, close oven door, and turn off broiler. Leave fish in oven until flaky, 15 to 20 minutes, depending on thickness.
Meanwhile, combine vegetables and herbs in a large bowl and season with salt and pepper. Whisk lemon juice with oil and drizzle over salad, tossing to combine.
Serve with halibut. Garnish salad with grated nutmeg and a drizzle of oil.