Traditional recipes

Seared Halibut with Fall Mole and Radicchio

Seared Halibut with Fall Mole and Radicchio

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What makes the dish is a 26-ingredient mole, a riff on the Oaxacan sauce that the chef calls a "happy accident."


  • 1½ pounds skinless center-cut halibut fillet, cut into 4 pieces
  • Kosher salt, freshly ground pepper
  • 4 tablespoons olive oil, divided, plus more
  • 1 head Treviso or Chioggia radicchio, leaves separated and cut on a diagonal into 1-inch pieces
  • 2 tablespoons unsalted, roasted pumpkin seeds (pepitas)
  • 1 tablespoon white balsamic vinegar
  • 2 tablespoons torn mint leaves

Recipe Preparation

  • Season halibut all over with kosher salt and pepper. Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high heat. Add halibut and cook undisturbed until fish is golden brown and looks opaque halfway through, about 4 minutes. Turn fish, brush with oil, and cook until completely opaque (it will just start to flake when pressed on the side), about 2 minutes. Transfer fish to a warm plate, drizzle with oil, and let rest while you make the salad.

  • Toss radicchio, pumpkin seeds, vinegar, and remaining 2 Tbsp. olive oil in a medium bowl; season with kosher salt and pepper.

  • Gently warm mole in a small saucepan over low heat. Spoon onto plates, dividing evenly. Place halibut on mole, top with radicchio salad and mint, and sprinkle with sea salt.

Recipe by The Wandering Goose, Seattle, WA,

Nutritional Content

Calories (kcal) 520 Fat (g) 34 Saturated Fat (g) 5 Cholesterol (mg) 85 Carbohydrates (g) 16 Dietary Fiber (g) 4 Total Sugars (g) 5 Protein (g) 38 Sodium (mg) 150Reviews Section

Watch the video: Halibut with Tomatoes and Fennel. Everyday Food with Sarah Carey (June 2022).


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