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.
Arugula Fennel Salad
- 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
- Mix fennel and baby arugula in a bowl.
- Drizzle with olive oil and Meyer lemon juice.
- Add a touch of cracked black pepper.
Fancy an upgrade? Top it with creamy avocado slices.
Crispy California Halibut
- 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
- Coat Halibut with mochiko rice flour.
- Heat butter and olive oil in a skillet.
- Cook Halibut, adding mirin halfway.
- Cook until the fish flakes easily.
Unite the Flavors
- Lay halibut on arugula fennel salad.
- The warmth wilts the greens, creating a delicious combo.
Corn and Poblano White Sauce: Creamy Elevation (Optional)
- 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
- Sauté shallot, garlic, thyme, and poblano in melted butter.
- Add mochiko flour, then milk gradually.
- Season with salt and pepper.
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! 🍽️🎈