Baked Halibut with Julienne Fruit and Vegetable Salad

Baked Halibut with Julienne Fruit and Vegetable Salad
32 servings


Ingredients Weights Measures
Spicy Vinaigrette
KRAFT Zesty Italian Dressing - -
harissa paste - -
lemon zest - -
fresh lemon juice - -
Julienne Salad
Asian pears, julienned - -
celery root, julienned - -
zucchini, julienned (2 inch lengths) - -
carrots, julienned (2 inch lengths) - -
red onions, thinly sliced - -
red peppers, julienned - -
yellow peppers, julienned - -
Baked Halibut
halibut fillets (3-1/2 oz. each) - -
salt and black pepper - -
olive oil - -
red clover sprouts - -
fresh chervil leaves - -


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

Use a mandoline to cut the fruits and vegetables into uniform pieces.
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