Chef David’s Fennel-Coriander Roasted Halibut with Shaved Fennel & Citrus Salad
For the fish:
8 oz. portion Halibut (skin off)
1 tbsp. Coriander Seed
1 tbsp. Fennel Seed
Salt & white pepper to taste
For the salad:
1 small fennel
1 red grapefruit
1 orange
1 tsp. chopped parsley
1/2 tsp. fresh squeezed lemon juice
Drizzle of Extra Virgin Olive Oil
Salt & black pepper to taste
Preparing the fish:
In a small, dry sauté pan over medium heat, lightly toast the coriander & fennel seeds just until they start to lightly smoke and give a toasty aroma. Move seeds frequently to avoid burning.
With the bottom of a small sauce pan crush the seeds in the pan they toasted in. They can be left coarse; do not have to be crushed to powder.
Season the fish with salt, white pepper, and the seed mixture on the flesh side of the fish (that the skin was not removed from). You do not have to use all of the seed mixture, but don’t be shy with it.
In a small, oven safe sauté pan, preferably non-stick, saute the halibut over medium-high heat for about 3 minutes with the seasoned side down. After 3 minutes, carefully turn the fish, and finish in a 400 degree oven for about 4 more minutes or until the fish is cooked through to your liking (about 140 - 150 internal temperature).
For the salad:
Cut the stalks off of the fennel and then cut the bulb into quarters. Thinly shave the fennel on a mandolin and place in a mixing bowl. Sprinkle immediately with a little fresh lemon juice to avoid oxidizing.
Cut the 2 ends off the grapefruit and orange and cut away the peel and pith with a sharp knife from end to end until you have the whole fruit with no pith. Slice each segment into a separate bowl. (Click HERE for a guide on how to supreme citrus)
Add about half each of the citrus supremes to the fennel, the chopped parsley, some fennel fronds from the top of the root, the 1/2 tsp. of lemon juice, and a small drizzle of olive oil. Add a little bit of salt & pepper and taste to make any seasoning adjustments.
Place the salad on the plate and top with the roasted halibut and drizzle a little bit of olive oil onto the fish and a little on the plate as well. Enjoy!
Click through the gallery below for photos!
