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Baked Halibut with Julienne Fruit and Vegetable Salad

Baked Halibut with Julienne Fruit and Vegetable Salad
 
Yield:
32 servings

Ingredients

Ingredients Weights Measures
Spicy Vinaigrette
KRAFT Zesty Italian Dressing 16 fl oz 2 cups
harissa paste 1 oz. 2-2/3 Tbsp.
lemon zest - 2-2/3 Tbsp.
fresh lemon juice - 4 tsp.
Julienne Salad
Asian pears, julienned 1 lb. + 3 oz. 1 qt.
celery root, julienned 12 oz. 1 qt.
zucchini, julienned (2 inch lengths) 12 oz. 1 qt.
carrots, julienned (2 inch lengths) 10 oz. 1 qt.
red onions, thinly sliced 8 oz. 2 cups
red peppers, julienned 6 oz. -
yellow peppers, julienned 6 oz. -
Baked Halibut
halibut fillets (3-1/2 oz. each) 7 lb. 32 each
salt and black pepper - to taste
olive oil 5 fl oz 2/3 cup
red clover sprouts - 1/4 cup
fresh chervil leaves - 1/4 cup

Directions

SPICY Vinaigrette: Combine all ingredients. Refrigerate until ready to use.

RESERVE 2-2/3 Tbsp. of the vinaigrette (or 2 tsp. of the vinaigrette for trial recipe) for garnishing each serving.

JULIENNE Salad: Combine all ingredients. Add 1 cup Spicy Vinaigrette (or 1/4 cup Spicy Vinaigrette for trial recipe). Refrigerate until ready to use.

BAKED Halibut: Season fish with salt and black pepper. Add to hot oil in ovenproof skillet on medium-high heat; cook 1 min. on each side or until golden brown on both sides.

PLACE skillet in preheated 350ºF-convection oven 2 to 3 min. or until fish flakes easily with fork.

FOR each serving: Spoon 1/2 cup Julienne Salad onto serving plate; top with 1 Baked Halibut fillet and 1 tsp. each sprouts and chervil. Drizzle 1/4 tsp. of the remaining Spicy Vinaigrette around edge of plate.

Kraft Kitchens Tips

Note
Use a mandoline to cut the fruits and vegetables into uniform pieces.
K:58199v01:115718
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