Broiled Halibut with Shaved Spring Vegetable Salad

0 Ratings
  • 5 0
  • 4 0
  • 3 0
  • 2 0
  • 1 0

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

Gallery

Credit: John Kernick

Recipe Summary test

Servings:
4
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

Cook's Notes

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.

Advertisement

Reviews

© Copyright 2021 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 11/28/2021