Baked Halibut with Julienne Fruit and Vegetable Salad

Yield:

32 servings (191 g) each

Ingredients

Ingredients	Weights	Measures
Spicy Vinaigrette
Kraft Zesty Italian Dressing	16 fl oz [450 g] 4 fl oz [115 g]	2 cups [500 mL] 1/2 cup [125 mL]
harissa paste	1 oz. [30 g] 1/4 oz. [7 g]	2-2/3 Tbsp. [40 mL] 2 tsp. [10 mL]
lemon zest	1/4 oz. [7 g] - [2 g]	2-2/3 Tbsp. [40 mL] 2 tsp. [10 mL]
fresh lemon juice	3/4 oz. [20 g] - [5 g]	4 tsp. [20 mL] 1 tsp. [5 mL]
Julienne Salad
Asian pears, julienne	1 lb. + 3 oz. [535 g] 4-3/4 oz. [137 g]	1 qt. [1 L] 1 cup [250 mL]
celery root, julienned	12 oz. [340 g] 3 oz. [85 g]	1 qt. [1 L] 1 cup [250 mL]
zucchini, julienned (2 inch lengths)	12 oz. [340 g] 3 oz. [85 g]	1 qt. [1 L] 1 cup [250 mL]
carrots, julienned (2 inch lengths)	10 oz. [285 g] 2-1/2 oz. [70 g]	1 qt. [1 L] 1 cup [250 mL]
red onions, thinly sliced	8 oz. [225 g] 2 oz. [60 g]	2 cups [500 mL] 1/2 cup [125 mL]
red peppers, julienned	6 oz. [170 g] 1-1/2 oz. [45 g]	- [-] [- ]
yellow peppers, julienned	6 oz. [170 g] 1-1/2 oz. [45 g]	- [-] [- ]
Baked Halibut
halibut fillets (3-1/2 oz./100 g each)	7 lb. [3.2 kg] 1 lb. + 12 oz. [790 g]	32 each [-] 8 each [-]
salt	1/4 oz. [8 g] [2 g]	2 tsp. [10 mL] 1/2 tsp. [2 mL]
ground black pepper	[4 g] [1 g]	1 tsp. [5 mL] 1/4 tsp. [1 mL]
olive oil	5 fl oz [140 g] 1-1/4 fl oz [35 g]	2/3 cup [150 mL] 2-1/2 Tbsp. [37 mL]
red clover sprouts	1/2 oz. [15 g] [3 g]	1/4 cup [60 mL] 1 Tbsp. [15 mL]
fresh chervil leaves	1/2 oz. [15 g] - [3 g]	1/4 cup [60 mL] 1 Tbsp. [15 mL]

Directions

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

RESERVE 2-2/3 Tbsp. (40 mL) of the Vinaigrette (or 2 tsp. [10 mL] of the Vinaigrette for trial recipe) for garnishing each serving.

JULIENNE Salad: Combine ingredients. Add 1 cup (250 mL) Spicy Vinaigrette (or 1/4 cup [60 mL] 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 heated 350ºF-convection oven 2 to 3 min. or until fish flakes easily with fork.

FOR each serving: Spoon 1/2 cup (125 mL) Julienne Salad onto serving plate; top with 1 Baked Halibut fillet and 1 tsp. (5 mL) each sprouts and chervil. Drizzle 1/4 tsp. (1 mL) 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.

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