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Olive Remoulade Halibut
Courtesy of California Ripe Olives
Servings: 4
Prep Time: 10 Min.
Cook Time: 10 Min.
Chill Time: 30 Min.
What you need:
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1/3 c. low fat mayonnaise
2 tsp. country Dijon mustard
2 1/2 c. shredded celery root
3/4 c. California Ripe Olives, wedged
2 Tbsp. chopped chives
2 tsp. chopped capers
1 tsp. olive oil
salt to taste
4 (5 oz.) boneless, skinless halibut fillets
1/2 c. finely ground almonds
What to do:
1. In a large mixing bowl, whisk together mayonnaise and mustard. Toss in celery root, California Ripe Olives, chives, dill and capers until evenly coated. Cover and refrigerate.
2. Heat oil in a large sauté pan over medium-high heat. Season halibut with salt, dredge halibut in almond meal and place carefully in pan. Turn heat down to medium and cook on each side for 3-5 min. (depending on thickness) until golden and just cooked through. Transfer to a serving plate and top with chilled celery root remoulade.
Wine pairings:
White Table Wine, Sauvignon Blanc, Chardonnay
Nutritional information:
Calories: 370;   Total Fat: 20g;   Cholesterol: 50mg;   Total Carbs: 15g;   Protein: 34g;   Sodium: 620mg;  
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