Pan-seared halibut with shaved fennel, watercress and radish
2 cups watercress leaves (discard stems)
1 small fennel 6bulb; shaved thinly on a mandoline
6 radishes (Sparkler or English variety recommended), shaved thinly on a mandoline
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2 tablespoons toasted 6pine nuts
1/4 cup extra-virgin olive oil
Juice from 1 Meyer lemon, seeds removed
Salt and freshly ground black pepper to taste
2 halibut fillets, about 6 ounces each
3 tablespoons canola oil
In a mixing bowl, combine watercress, fennel and radish slices, and pine nuts. Add the extra-virgin olive oil and lemon juice. Season with salt and pepper. Toss to combine.
Heat a cast-iron skillet or saute pan on high heat; to produce a good sear on the halibut, you must be sure the pan is extremely hot. Preheat oven to 400 degrees.
Season halibut with salt and pepper. When pan is extremely hot, pour in canola oil and turn pan to coat. Gently place the halibut fillets in the pan and give the pan a slight shake to ensure that the fish does not stick.
Sear halibut on first side for 3-4 minutes, or until golden brown. Flip the fish over and place pan in the preheated oven. Cook fish for an additional 4-5 minutes, or to desired doneness.
To serve, place salad in the center of each plate and position the seared halibut directly on top. Drizzle with any additional dressing.
Nutritional information per serving: 705 calories, 56 g fat, 13g carbohydrates, 40 g protein, 54 mg cholesterol, 171 milligrams sodium, 5 g dietary fiber, 70 percent of calories from fat.