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Serves 4
The dense meatiness of halibut lends itself well to roasting. The mild flavor pairs well with the sunny Mediterranean tastes of olives, fennel and orange. Serve this with a crisp white wine. Halibut season runs from May-November and since halibut is caught off the Pacific coast, it is a great local option from a sustainably managed fishery.
1 bulb fennel, sliced as thinly as possible, fronds reserved
1 orange, sliced in half and then sliced thinly into half circles
A handful of your favorite mixed olives, pitted
2 tablespoons olive oil
2 pounds halibut fillets
2 tablespoons chopped fresh oregano
Salt & pepper to taste
1. Preheat the oven to 450 degrees while you prepare the fennel, orange and herbs. Toss the fennel, orange and olives in 1 tablespoon of the olive oil. Place the mixture in the bottom of a roasting pan large enough to accommodate the fish. Roast this mixture for about 10 minutes.
2. Season the halibut all over with salt and pepper. Place the halibut fillets on top of the roasted fennel, orange and olive mixture, drizzle it with the remaining olive oil, and sprinkle the oregano over the top. Roast the halibut for about 10 minutes per inch thickness of the fillets or until they are opaque. Remove them carefully from the roasting pan with a spatula and place on the serving plates. Top with the roasted fennel, orange and olive mixture and garnish with reserved fennel fronds.
Healthy leafy greens with peak winter citrus and creamy, pale green avocado. It’s not only pretty, but feels like the perfect winter salad
1 pound small spinach leaves (baby spinach is good, but larger leaves are fine as long as they aren’t too tough)
2 medium grapefruits or oranges (I like to use pink grapefruit)
2 ripe avocados
1 small garlic clove, crushed into a pulp
2 tablespoons juice from the citrus
2 tablespoons white wine or champagne vinegar
7 tablespoons mild olive oil
Salt & pepper to taste
1. Wash and dry the spinach leaves and place them in a large bowl. Set aside.
2. Cut the ends off the grapefruits or oranges, just so they can sit flat. With a sharp knife, following the curve of the fruit, remove all the peel and white pith. Then, holding the fruit in one hand over a bowl, slip the blade of a small paring knife between the segments, separating them into individual segments and releasing them from the white membrane, until you have naked segments. Catch the juice in the bowl. Place the segments in the bowl with the spinach.
3. Peel and cut the avocado into slices and then cut the slices into pieces no larger than 1 inch. Place the avocado in the bowl with the spinach and citrus.
4. Combine the garlic, citrus juice and vinegar in a small bowl. Slowly whisk in the oil in a small stream until well blended. Season with salt and pepper.
5. Toss the desired amount of dressing into the salad ingredients. Adjust seasonings. Extra dressing can be refrigerated for up to one week.
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