Lucky Valentine Halibut with Radicchio, Date & Watermelon Radish Salad
Garlic Knot Potatoes & Champagne Vinaigrette
Cooking time
30 minutes
Servings
2/4
Calories
930 /serving
Treat yourself, just for the halibut! Equal parts creativity, class and comfort, the components on these plates make for high-key dining. Designed in partnership with Bumble, the women-first dating and social networking app, it’s perfect for a third date (and beyond). The spotlight is on firm, mild and ocean-sweet fillets of sustainably wild-caught Pacific halibut. Garlic knot potatoes, roasted and abundantly garnished with parsley, garlic and Grana Padano cheese, take inspiration from decadent pizza dough rolls. This may be your year-defining salad, unusually crafted from bitter radicchio and sweet dates, pink watermelon radish and lettuce, along with roasted string peas. Raise a cheer with a champagne vinaigrette.
We will send you:
- 2 Ocean Wise sustainably wild-caught Pacific halibut fillets (product of Canada)
- 100g String peas (sugar snap peas or snow peas)
- 450g Multicoloured baby potatoes
- 2 Garlic cloves
- 1 Bunch of parsley
- 2 Medjool dates
- 1 Head of lettuce
- 1 Watermelon radish
- 1 Radicchio
- 30ml Champagne vinegar
- 25g Grana Padano (contains rennet)
- 5g Fisherman’s Fave spices (brown sugar, lemon pepper, fennel, rosemary, dill, red bell pepper, sunflower oil)
Contains: Eggs, Halibut, Milk, Sulphites
You will need:
Medium pan
Peeler
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Microwave
Parchment paper
Total Fat
47 g
Saturated Fat
14 g
Sodium
500 mg
Total Carb
78 g
Sugars
22 g
Protein
55 g
Fibre
14 g
Preparation
Start the potatoes
Preheat the oven to 450°F. Medium-dice the potatoes. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, 15 min., until partially cooked.
Make the garlic knot butter
Meanwhile, mince the garlic. Finely chop the parsley leaves and stems. In a small bowl, microwave 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted. Add the cheese, ½ the parsley, ½ the garlic and S&P; stir well.
Finish the potatoes & roast the string peas
Remove the stem ends of the string peas; cut crosswise into thirds. In a large bowl, combine the string peas, a drizzle of oil and S&P. When the potatoes are partially cooked, remove from the oven, stir and add the garlic knot butter; toss well. Add the string peas and roast, 5 to 10 min., until the vegetables are tender. Reserve the bowl.
Cook the halibut
Meanwhile, pat the halibut dry with paper towel; season with the remaining spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the halibut* and cook, 2 to 3 min. per side, until cooked through. Transfer to a plate and keep warm.
Make the salad
Meanwhile, roughly chop the lettuce. Quarter the radicchio; tear the leaves. Peel and cut the watermelon radish into matchsticks (or quarter and thinly slice). Pit and thinly slice the dates lengthwise. In the reserved bowl, combine the vinegar, remaining garlic and parsley, 3 tbsp oil (double for 4 portions) and S&P. Add the radicchio, lettuce, string peas, watermelon radish and dates; toss well.
Plate your dish
Divide the potatoes, halibut and salad between your plates. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
