Chef Bill Fuller's Recipe: Halibut With Avocado Salad
Chef Bill Fuller stopped by Pittsburgh Today Live today to show off a great fast and healthy recipe!
Halibut with Heart of Palm and Avocado Salad
Serves 4
- 4 ea. 7 oz. halibut filets
- Olive oil
- Whole butter
- ]1 ea. 10 oz. can heart of palm, drained and sliced into 1/8" slices
- 2 C. Baby kale
- 1 ea. Asian pear, cored and sliced thinly
- 10-15 ea. Leaves of basil
- 2 Tbs. Lemon Juice
- ¼ C Extra virgin olive oil
- 2 ea. Ripe avocados
- 2-3 Tbs. Shelled sunflower seeds
- Kosher salt
- Black pepper
1. Allow fish to temper at room temperature, 15 minutes or so.
2. Heat a large skillet. When hot, add enough oil to barely cover bottom.
3. Blot fish filets dry with a paper towel. Season with salt and pepper.
4. Place filets serving side down in oil. Add a pat of butter.
5. Allow fish to cook until lightly browned and free from the skillet. Fish should be about half cooked at this time.
6. Turn fish and allow to finish cooking.
7. While cooking fish, make salad. Place heart of palm, kale, Asian pear, and basil in a bowl. Drizzle with lemon juice and olive oil. Season with salt and pepper. Toss well.
8. Halve, seed, and skin avocado. Cut each half into slices keeping them together.
9. Place mounds of heart of palm kale mixture on 4 plates. Top each plate with fanned, sliced avocado half. Lightly season avocado half with kosher salt.
10. Place fish atop avocado.
11. Sprinkle with sunflower seeds.
12. Serve immediately.
