Broiled Halibut with Shaved Spring Vegetable Salad

Name: Broiled Halibut with Shaved Spring Vegetable Salad
Ingredients: 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

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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.

Whole Living, April 2012

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Broiled Halibut with Shaved Spring Vegetable Salad

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Broiled Halibut with Shaved Spring Vegetable Salad

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Broiled Halibut with Shaved Spring Vegetable Salad