Arugula Fennel Salad with Crispy Halibut

Hey there, fellow food enthusiasts! We've got an absolute gem of a recipe to share with you. It's the Arugula Fennel Salad paired with succulent California Halibut, and let us tell you, it's a flavor explosion that's both simple and oh-so-satisfying.

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Arugula Fennel Salad

Ingredients

• 1 small fennel bulb, thinly sliced
• 4 oz baby arugula
• Extra virgin olive oil
• Juice of 1 Meyer lemon
• Fresh cracked black pepper
• Optional: Sliced avocado

Instructions

1. Mix fennel and baby arugula in a bowl.
2. Drizzle with olive oil and Meyer lemon juice.
3. Add a touch of cracked black pepper.

Fancy an upgrade? Top it with creamy avocado slices.

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Crispy California Halibut

Ingredients

• 2 pieces of 6 oz California Halibut
• 1/3 cup mochiko rice flour
• 1 tbsp butter
• 1 tsp olive oil
• 2 tbsp mirin
• 2-3 garlic cloves
• 2-3 sprigs of fresh thyme

Instructions

1. Coat Halibut with mochiko rice flour.
2. Heat butter and olive oil in a skillet.
3. Cook Halibut, adding mirin halfway.
4. Cook until the fish flakes easily.

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Unite the Flavors

1. Lay halibut on arugula fennel salad.
2. The warmth wilts the greens, creating a delicious combo.

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Corn and Poblano White Sauce: Creamy Elevation (Optional)

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Ingredients

• 1 shallot
• 3 cloves garlic
• Fresh thyme
• 1 small poblano chile
• 1 cup fresh corn kernels
• 4 tbsp butter
• 2 1/2 tbsp mochiko flour
• 1 1/2 cups milk
• Salt and pepper

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Instructions

1. Sauté shallot, garlic, thyme, and poblano in melted butter.
2. Add mochiko flour, then milk gradually.
3. Season with salt and pepper.

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Prepare to be amazed by the harmonious blend of flavors and textures! With crispy halibut, zesty arugula, and the optional corn and poblano sauce, this dish is a burst of deliciousness. So, dive in, savor every bite, and relish this culinary masterpiece. Enjoy! 🍽️🎈