Pan-Seared Halibut with Vibrant...Pan-Seared Halibut with Vibrant Herb-Cucumber Gazpacho and Shaved Fennel

A masterclass in clean, elegant dining. Crisp-skinned wild halibut sits atop a chilled, emerald-green cucumber and herb gazpacho, crowned with a delicate, crunchy salad of shaved fennel and radish.

Ingredients

Cooking Instructions

1. 01

   Prepare the iced salad: Submerge the shaved fennel and radishes in a bowl of ice water for 10 minutes to make them incredibly crisp and curled. Drain and pat thoroughly dry before serving.

2. 02

   Create the herb gazpacho base: In a high-speed blender, combine the chopped cucumber, baby spinach, mint, dill, 1 tablespoon of yuzu juice, 1 tablespoon of olive oil, and a pinch of sea salt. Blend on high until completely smooth and emulsified. Strain through a fine-mesh chinois sieve into a container and chill in the freezer for 10 minutes.

3. 03

   Prep the fish: Pat the halibut fillets completely dry with paper towels. Season both sides with fine sea salt.

4. 04

   Sear the halibut: Heat the remaining 1 tablespoon of olive oil in a non-stick or well-seasoned cast-iron skillet over medium-high heat. Once shimmering, add the halibut skin-side down. Press gently with a spatula for 30 seconds to ensure even contact. Cook for 4-5 minutes until the skin is golden and crispy.

5. 05

   Finish the fish: Flip the fillets and cook for another 2 minutes, basting the top with the pan oil, until the flesh is just opaque and flakes gently.

6. 06

   Assemble the dish: Pour a generous pool of the chilled green gazpacho into the bottom of two shallow, wide bowls. Place a halibut fillet in the center of each bowl. Toss the crispy fennel and radishes with a drop of yuzu juice, then mound gently on top of the fish. Garnish with microgreens, a drizzle of extra virgin olive oil, and a sprinkle of Maldon flaky sea salt.