Halibut with Lemon-Fennel Salad
Fennel is a delicately sweet licorice-scented and -flavored vegetable that is related to celery. The anethole and cineole in fennel have an antibacterial effect that can help with indigestion-related issues. These compounds also have an expectorant effect, helping to clear the lungs.
Prep time: 10 minutes
Total time: 20 minutes
20 pounds or less: 6-ounce halibut fillet + 2 cups of salad
20-40 pounds: 9-ounce halibut fillet + 3 cups of salad
40+ pounds: 9-ounce halibut fillet + 4 cups of salad
1 1/4 teaspoons ground coriander
3/4 teaspoon sea salt
3/4 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 large garlic clove, minced
2 (6-ounce) halibut fillets
4 cups fennel bulb (about 2 medium), thinly sliced
1/2 cup red onion, sliced thinly vertically
4 tablespoons fresh lemon juice
2 tablespoons flat-leaf parsley, chopped
2 teaspoons fresh thyme leaves
Combine the first 4 ingredients in a small bowl. Set 1 ½ teaspoons of this mixture aside for later. Combine the remaining spice mixture with the garlic. Rub the garlic mixture evenly over the fish.
Heat a large nonstick skillet over medium heat. Add the fish to the pan; cook 2 to 3 minutes on the first side, or until golden brown. Flip the fillets, reduce the heat to low, and continue cooking 3 to 4 minutes or to the desired degree of doneness.
Combine the reserved 1 ½ teaspoons spice mixture, fennel bulb, and remaining ingredients in a medium bowl, tossing well to coat. Serve the salad with the fish.