Recipes by Leeane Wright
Photography by Rob Kinghorn
Food Styling by Ian Muggridge
First published in Wish June 2008
FOOD
Seared Halibut with Summer White Salad
Don’t limit yourself - any fish is delicious with this salad
Ingredients (serves 6)
| 1 | small fennel bulb |
| 18 | white asparagus, trimmed |
| 1 | jicama (about softball-size) |
| 1 | orange, zested and juiced |
| 1/3 | cup sherry vinegar |
| 2 | tbsp honey |
| 1/3 | cup extra-virgin olive oil plus 1 tsp for cooking |
| 6 | 5-oz centre-cut skinless halibut filets |
| 2 | oz firm feta, shaved |
Instructions
- 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 of 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.
Nutritional information
Nutrients per serving: 442 calories, 30 g fat, 27 g protein, 20 g carbs, 5 g fibre. Excellent source of vitamin C.
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