YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Halibut with Tangy Citrus Fennel Slaw
Enjoy a vibrant and light dinner featuring a perfectly pan-seared halibut with a crispy exterior paired with a refreshing citrus fennel slaw. The dish is accented with subtle hints of orange and lemon, and served alongside a small portion of quinoa for a balanced meal that is as visually appealing as it is nutritious.
INGREDIENTS
6 ounces Halibut Fillet
1/2 cup cooked Quinoa
1/2 medium Fennel Bulb
1/2 medium Orange
2 tablespoons Red Onion, chopped
1 teaspoon Olive Oil (for searing)
1/2 tablespoon Olive Oil (for dressing)
1 tablespoon Lemon Juice
1/2 teaspoon Honey
Salt and Pepper to taste
PREPARATION
Season the 6-ounce halibut fillet with salt and pepper on both sides.
Heat 1 teaspoon olive oil in a non-stick pan over medium-high heat until shimmering.
Place the halibut fillet in the pan and sear for about 3-4 minutes on each side until the exterior is crispy and the fish is cooked through. Remove from pan and let rest.
While the fish cooks, prepare the tangy citrus fennel slaw. Thinly slice 1/2 a medium fennel bulb, peel and segment 1/2 an orange, and finely chop 2 tablespoons of red onion.
In a bowl, combine the fennel, orange segments, and red onion. Drizzle with 1/2 tablespoon of olive oil, 1 tablespoon of lemon juice, and 1/2 teaspoon honey. Toss to thoroughly coat.
Plate the crispy halibut alongside 1/2 cup of cooked quinoa and a generous serving of the citrus fennel slaw.
Finish with an extra pinch of salt and freshly ground pepper if desired, and enjoy your balanced meal.