Reviews Add Rating & Review
Back to Broiled Halibut with Shaved Spring Vegetable Salad All Reviews for Broiled Halibut with Shaved Spring Vegetable Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Broiled Halibut with Shaved Spring Vegetable Salad Credit: John Kernick Recipe Summary Servings: 4
Ingredients Ingredient Checklist 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
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.
Gallery Broiled Halibut with Shaved Spring Vegetable Salad Credit: John Kernick
Recipe Summary Servings: 4
Gallery
Broiled Halibut with Shaved Spring Vegetable Salad Credit: John Kernick
Broiled Halibut with Shaved Spring Vegetable Salad
Credit: John Kernick
Broiled Halibut with Shaved Spring Vegetable Salad
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
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
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.
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.
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Broiled Halibut with Shaved Spring Vegetable Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Broiled Halibut with Shaved Spring Vegetable Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
