Olive Remoulade Halibut
4 servings
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
