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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
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.