Crusted Halibut With Kale Salsa Verde Recipe

  • By Bethany Mavis
  • Published Jul 1, 2014
Crusted halibut with kale salsa verde. Photo: Felicia Perretti

This superfood-packed dish boasts layers of tasty flavor and textures.


½ cup bulgur wheat
2 carrots, sliced ¼-inch thick
6 asparagus stalks, sliced in 1-inch pieces
½ cup fava beans, removed from pod
1 oz white balsamic vinegar (or lemon juice)
1 cup grape tomatoes, sliced in half
4 tsp extra virgin olive oil, divided
1 cup thin Tuscan kale, washed and sliced
1½ oz peeled almonds, toasted
½ T each fresh herbs (tarragon leaves, parsley leaves, chives)
½ tsp capers
1 tsp Dijon mustard
1 T chia seeds
4 5-oz skinless pieces halibut fillet
1 tsp canola oil
2 radishes, sliced thinly


To prepare the bulgur wheat and vegetable salad, bring 1 cup of water to a boil in a small saucepan. Add bulgur and a pinch of salt. Lower flame to lowest setting and place a lid over the pot. Cook for 10 minutes and then place in a mixing bowl to cool. In another pot bring 2 cups of water to a boil with a pinch of salt. Add carrots, asparagus and fava beans. Remove after 1 minute to cool. Remove fava bean from shells and add all vegetables to bulgur with white balsamic vinegar, tomatoes, 2 tsp of olive oil, salt and pepper. Toss and set aside. To prepare the kale salsa verde, add kale to pot of boiling water and remove after 30 seconds and add to a food processor with almonds, 2 tsp olive oil, herbs, capers and mustard. Purée until well combined, and set aside. To prepare the halibut, sprinkle chia seeds on the topside of halibut, gently pressing, and sprinkle with salt. Heat a nonstick sauté pan with 1 tsp of canola oil until hot but not smoking, and gently lay fish seed side down, lower flame to lowest setting and cook for 4–5 minutes without turning. For the final minute place a lid on top of the pan and then remove pan from the heat. Place the bulgur salad on the plate, gently lay the fish on top and dress with the kale salsa verde. Finish with sliced radishes. Serves 4.

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FILED UNDER: Nutrition / Recipes TAGS:

Bethany Mavis

Bethany Mavis

Bethany Mavis is the managing editor of Triathlete magazine. She's a mom, rec soccer player, multiple half-marathon finisher and is learning daily how to become a better triathlete.

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