green goddess salad with seared halibut and glazed radishes.

Any of these element work well on their own, but we really thought the combination of flavors and textures on the plate made for a really complete dish.

This is such a fun summer salad. It's all about the fresh herbs, so trim your herb garden and serve it up!

Green goddess salad

1 head bibb lettuce

1 tablespoon basil, chopped

1 tablespoon chive, chopped

1 tablespoon Italian parsley, chopped

1 shallot, minced

1 teaspoon, kosher salt

1 teaspoon (a nice splash), red wine vinegar

2 tablespoons creme fraiche

Salt and pepper to-taste

Rinse and clean the bibb lettuce. Break away leaves from the core. If your bibb needs some crisping up, soak it in ice water for 45 minutes to an hour, spin dry.

In a blender or food processor combine the shallot, vinegar and salt. Let sit for 5 minutes to let the salt dissolve in the vinegar and the shallots to soften up. Add the herbs and the creme fresh to the blender and puree until smooth. Taste and season with salt and pepper. Drizzle over the top of bibb lettuce leaves and serve immediately.

For the glazed radishes and halibut.

I like to serve 6-8oz filets. Just shy of a pound is nice for two people. Have your fish monger remove the skin from the halibut, or if you're confident do it at home.

2 6-8oz filets of halibut, skin removed

1/2 tablespoon olive oil

1 tablespoon butter

1 bunch of French breakfast radishes, cleaned and quartered

1 small shallot, minced

2 teaspoons honey

1/4 cup of water

salt and pepper to-taste

Heat pan over medium high heat add oil and 1/2 of the butter. Season the halibut with salt and pepper on both sides. When the butter is fragrant and hot, place the fish in the pan presentation side down, (skin side up) allow fish to brown on one side for 3-5 minutes or until fish in nicely browned. Flip fish over and remove the pan from heat. Allow the fish to stay in the hot pan off the heat for two minutes. Serve with glazed radishes.

Meanwhile, place the reserved 1/2 tablespoon butter in a small sauce pot over high heat. Add shallot and saute for one minute. Add the honey and water, cover and let simmer for 5 minutes. Remove lid and allow any excess moister to evaporate. Serve with seared halibut.

Comments

[dawn@cocinasavant]

looks tasty! the colors in the pictures look great, and a summer salad and fish is a great warm weather dinner. sounds fabulous!

[Sommer @ A Spicy Perspective]

Beautiful dish! I love the sound of the glazed radishes. I've never done that before.