Olive Remoulade Halibut


  • 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


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

Nutritional Analysis Per Serving:

Calories 370, Fat 20g, Cholesterol 50mg, Sodium 620mg, Carbohydrate 15g, Protein 34g, Calories from fat 47%.