Grilled Halibut with Spinach, Avocado & Mango Salad
Recipe provided by Kurt Schaeffer, Executive Chef
McCormick & Schmick’s Seafood Restaurant, Irvine, CA
Serves 2-3
2 to 3 filets fresh Alaska halibut (6 oz. each)
Dressing:
1/3 cup orange juice
1 tablespoon red wine vinegar
2 tablespoons hazelnut oil, almond oil or canola oil
1 teaspoon Dijon mustard
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
Salad:
10 cups baby spinach leaves (about 8 ounces)
1 ½ cups radicchio, torn into bite-size pieces
8-12 small red radishes (1 bunch), sliced
1 small ripe mango, sliced
1 medium avocado, sliced
To prepare the dressing, whisk orange juice, vinegar, oil, mustard, salt and pepper in a bowl.
Season the halibut with a little oil, salt and pepper and grill to desired doneness.
Just before serving, combine spinach, radicchio, radishes and mango in a large bowl. Add the dressing and toss to coat.
Place the grilled halibut on top of the salad. Garnish each serving with avocado slices.
