• Marinated Halibut On Radish Sprout And Fennel Salad

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    • 2 Tbsp. golden brown raisins
    • 1/2 c. white balsamic vinegar (or possibly 1/2 c. cider vinegar mixed with 2 tbspns sugar)
    • 1 med red onion thinly sliced crossw
    • 2 1/2 Tbsp. extra virgin olive oil
    • 1 lb halibut fillet with skin, abt 1 1/2" thk
    • 2 Tbsp. potato starch
    • 1 lrg fennel bulb with fronds (sometimes called anise)
    • 2 1/2 ounce radish sprouts or possibly watercress sprigs trimmed (2 c.)
    • 2 Tbsp. white balsamic vinegar (or possibly 2 tbspns cider vinegar mixed with 1 1/2 tspns sugar)
    • 1/4 c. extra virgin olive oil
    • 1/4 tsp sugar


    1. Prepare fish: Simmer raisins in vinegar in a small saucepan till raisins are plump, 3 to 5 min, and then cold.
    2. Cook onion in 1 Tbsp. oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, till softened, 4 to 6 min. Remove skillet from heat and transfer half of onion to a 9-inch square glass or possibly ceramic baking dish with a slotted spoon, spreading proportionately. Reserve remaining onion.
    3. Cut fish into 6 equal pcs. Pat dry and season with salt and pepper. Spread potato starch on a plate and dredge fish in it, shaking off excess.
    4. Heat remaining 1 1/2 Tbsp. oil in skillet over moderately-high heat till warm but not smoking, then saute/fry fish, skin-sides down, till lightly browned, 1 1/2 to 3 min. Turn fish over and saute/fry till lightly browned and just cooked through, 1 1/2 to 3 min more.
    5. Arrange fish on top of onion in baking dish, then top with reserved onion and drizzle with raisins and vinegar. Cold completely, then marinate, covered and chilled, at least 8 hrs. Bring to room temperature.
    6. Make salad: Tear sufficient fennel fronds to measure 1 Tbsp.. Trim stalks flush with bulb and throw away stalks. Quarter bulb lengthwise, then cut lengthwise into paper-thin slices with a mandoline or possibly other manual slicer. Transfer slices to a bowl and toss with radish sprouts.
    7. Whisk together vinegar and oil, then whisk in sugar and salt and pepper to taste. Toss vegetables with half of dressing and divide among 6 plates.
    8. Remove onion from top of fish, reserving it, and put a piece of fish on top of each salad. Mound all of onion and raisins on top of fish, and then drizzle with remaining dressing and sprinkle with fennel fronds.
    9. This recipe yields 6 servings.

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