Seared Halibut with Cucumber & Mint Salsa

Seared Halibut with Cucumber & Mint Salsa

Serves 6
Take the mint out of the mojito and add it to a fresh summertime salad in this recipe from Denver chef Jean Philippe Failyau of Osteria Marco.
  • 1 English cucumber
  • 2 sprigs fresh mint
  • 2 sprigs fresh basil
  • 1 small red onion
  • 1 bulb fennel
  • 1 cup cherry tomatoes, halved
  • 1 lemon, juiced
  • 1/4 cup extra virgin olive oil
  • Sea salt
  • White pepper
  • 1/4 cup sifted unbleached flour
  • 3 pounds Alaskan halibut, skin removed and cut into 6 portions
  • 1 tablespoon canola oil
  • 1 lemon, halved
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Scoop out small balls from the cucumber using a melon baller and place in a large bowl. Chop mint and basil and thinly slice red onion and fennel bulb using a sharp knife or mandolin. In a mixing bowl, toss together cucumber, mint, basil, red onion, fennel and cherry tomatoes with lemon juice and olive oil. Add salt and white pepper to taste. Chill until ready to serve, removing from the refrigerator 20 minutes before plating.

Preheat oven to 400°F. Place flour in a bowl or shallow pan and season with salt and white pepper. Dredge each piece of halibut in the flour mixture, tapping off any excess. Heat an ovenproof sauté pan over medium-high heat. Add canola oil and sear halibut (presentation side down) for 3 minutes, until golden and crisp. Turn fish and roast in the oven 5 minutes longer, or until the fish is cooked through.

Place a piece of halibut on each plate, top with salad and season with sea salt and fresh lemon.
Nutritional Info: 
Per Serving: 400 calories (150 from fat), 17g total fat, 2g saturated fat, 75mg cholesterol, 340mg sodium, 11g carbohydrates, (2 g dietary fiber, 2g sugar), 49g protein.
Special Diets: 

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