Halibut with Cucumber Radish Salad

by Emily Kemme

When summer’s heat is upon us, keeping kitchen time at a bare minimum has top priority, which is why I’ll go to great lengths to figure out what to barely cook for dinner. The “dog days” of summer vary with whenever the nose of the dog star, Sirius, rises just before the sun, according to Greek and Roman calendar keeping, but I’ve learned that those days depend on where on the globe you happen to be. Since it can be hot enough to make a dog want to lie around on the driveway much longer than the traditional forty days — scheduled to begin July 3 in 2015 in the venerable Farmer’s Almanac — I think this recipe is still appropriate. It doesn’t matter if your dates are off by a day or a week. If it’s hot outside, grilled halibut with a quick to prepare cucumber radish salad is always welcome.

Halibut with Cucumber Radish Salad Recipe

4  8 oz fresh halibut fillets

1/2 cup fresh lime juice (about 3 limes)

3 T grapeseed oil

1/4 tsp red pepper flakes

1/2 tsp salt

1/4 tsp pepper

1 English cucumber, ends trimmed, thinly sliced

6 radishes, ends trimmed, thinly sliced

1 – 1 oz clamshell MicroGreens, washed and dried

2 T sesame oil

3 T rice vinegar

salt and pepper to taste

1 package rice noodles, prepared according to package directions

dark sesame oil for drizzling

Halibut with cucumber radish salad

A dish requiring very little prep time is always welcome on a warm summer evening. Radishes, cucumber, and fresh MicroGreens keep it simple and easy.

For marinade:

In shallow dish, combine lime juice, oil, salt, and peppers. Add halibut, turning to coat several times, leaving flesh side down. Place in refrigerator to marinate for 30 minutes, up to one hour.

To grill fish:

Prepare grill. Place fillets on aluminum foil to prevent sticking. Grill skin side down for 5 minutes over medium heat. Using two wide spatulas, turn fish and grill on flesh side for an additional 5 minutes, or until fish flakes easily.

Remove to clean plate. Let rest for 10 minutes, covered, before serving.

For cucumber radish salad:

Gently toss cucumber and radish slices in medium bowl with sesame oil and vinegar. Add salt and pepper to taste. Fold MicroGreens into salad, tossing to coat with dressing.

To serve:

Divide rice noodles among four plates. Top each with a halibut fillet, skin removed by sliding a spatula gently between skin and flesh. Accessorize with cucumber radish salad. Drizzle halibut with dark sesame oil. Enjoy by candlelight on the patio, balcony, or wherever your favorite spot to escape the heat may be.

Grilled halibut on a bed of rice noodles is accessorized by a striking cucumber and radish salad, adding crunch and texture to a quick summer meal.

Chateau D'Esclans Whispering Angel 2014Feeding the Famished’s go-to wine educator, Stephanie Davis, founder of Albarello products, thinks this simple dish can handle a little more “accessorizing” with a beautiful rosé from Provence. Whispering Angel, a blend of Grenache and Rolle grapes (aka Vermentino) has a ripe freshness making it the perfect partner for summer foods. Find Chateau D’Esclans Whispering Angel for about $21/bottle.

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Award-winning author Emily Kemme writes about human nature, because living brings its own humor, angst and heroism. Follow her on her blog, Feeding the Famished, https://www.facebook.com/EmilyKemme, or on Twitter @EmFeedsYou where she hopes you’ll find illumination of the everyday in a way that highlights its brilliance. Vodka and recipes optional.





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