Halibut with Beets, Radish, and Salsa Verde

Well, it seems as though Summer has officially arrived in New England!! And other than vacations, beach days, and lots of ice cream, what that also means is that I find myself wanting to spend fewer hours in the kitchen. Which is kind of a bummer because I love cooking! But its very challenging to get inspired or creative when the sticky temperature inside the house parallels the heat outside. And trust me, I know how to work in the heat. I worked the line or standing in front of a 900 degree wood oven for most of my career. But plating your family’s dinner while wiping sweat from, well everywhere, is not as sexy as busting your butt on the line. Plus those years are behind me now (thankfully) so if I dont want to cook in the heat, I try to avoid it at all costs. But… we need to eat. So that’s why a dish like this Halibut with Beets, Radish, and Salsa Verde is so ideal during the summer. Plenty of bright flavors, filling, and requires very little stove time.

radish

And get this: my 3 year old munchkin eats it! Well, most of it (we’re still working on the fish). A plate of beets and radishes would have sent me running far from the table at her age! It shocks me that she pounds this dish as fast as she does! Part of me thinks its because the dish is every shade of pink (her favorite color, obvi) but who cares. Whatever the reason, I’ll take it.

Halibut with Beets, Radish, and Salsa Verde

I love dishes like this Halibut with Beets, Radish, and Salsa Verde dish. It’s very vegetable forward, seasonal, super colorful, and full of zesty and citrusy flavors. The peppery radishes pair wonderfully with the earthy beets. And the goat cheese accents all of the bright herbal tones in the salsa verde. Plus this dish would be delish as a vegetarian meal! Just sub the halibut with a seared piece of tofu or sauteed butter beans. Its the perfect (pink) dish for those hot summer days.

beets

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Halibut with Beets, Radish, and Salsa Verde
This Halibut with Beets, Radish, and Salsa Verde dish is full of bright, earthy (and very pink) Summery flavors making it the perfect hot weather meal.
Halibut with Beets, Radish, and Salsa Verde
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Seared Halibut
Beet and Radish Salad
Salsa Verde
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Seared Halibut
Beet and Radish Salad
Salsa Verde
Halibut with Beets, Radish, and Salsa Verde
Instructions
Salsa Verde
  1. Place all of the salsa verde ingredients in a blander or food processor. Blend until well combined but not completely pureed. The salsa should have a rough chop consistency.
    mixed herbs
Beet and Radish Salad
  1. Place beets in a small saucepan and cover with water. Add a few pinches of salt, cover, bring to a boil, and cook for 30-40 minutes or until soft. Remove from heat, drain, and cool. When beets are cool enough to handle, using a paper towel, peel off the skin. Cut into wedges and place in a large bowl.
  2. In a small skillet over medium heat, heat the butter. Add in the radishes and saute for 2-3 minutes (keep al dente). Season with salt and add to beets in the bowl.
  3. When the veggies are cool, and in the remaining ingredients.
Seared Halibut
  1. In a steel skillet, heat olive oil over medium high heat. Season the fish was salt and place in the hot skillet. Sear on one side for 4-5 minutes before flipping over. Cook other side for additional 3-4 minutes or until internal temperature reaches 130 degrees.
    Halibut with Beets, Radish, and Salsa Verde
  2. Serve halibut over beet and radish salad with salsa verde.
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