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Olive Remoulade Halibut

  • 4 servings

Ingredients

  • Ingredients

    • 1/3 cup lowfat mayonnaise
    • 2 teaspoons country Dijon mustard
    • 2 1/2 cups shredded celery root
    • 3/4 cup California Black Ripe Olives, wedged
    • 2 tablespoons chopped chives
    • 2 teaspoons chopped capers
    • 1 teaspoon olive oil
    • Salt to taste
    • 4 (5 oz.) boneless, skinless halibut fillets
    • 1/2 cup finely ground almonds

Directions

In a large mixing bowl, whisk together mayonnaise and mustard. Toss in celery root, California Ripe Olives, chives, dill and capers until evenly coated. Cover and refrigerate. Heat oil in a large sauté pan over medium-high heat. Season halibut with salt, dredge halibut in almond meal and place carefully in pan. Turn heat down to medium and cook on each side for 3-5 minutes (depending on thickness) until golden and just cooked through. Transfer to a serving plate and top with chilled celery root remoulade