Halibut Crudo with fennel, green apple, and avocado from The Hog Island Book of Fish & Seafood: Culi
In this recipe from chef B Adamo, head chef of the Hog Island Oyster Bar in Larkspur, raw halibut is served in a puree of fennel, apple, and cucumber, with slices of avocado and pear. Serve this su...
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Ingredients
- 3 tablespoons coarsely chopped fresh cilantro
- Extra-virgin olive oil, for drizzling
- One 4-ounce (115-g) sushi-grade halibut or fluke fillet
- ½ small green apple, peeled and cored
- ½ small fennel bulb, trimmed
- 1 tablespoon fresh lime juice, or to taste
- ½ small Persian cucumber
- Fine sea salt and freshly ground pepper
- 1 small firm, ripe avocado, pitted, peeled, and sliced
- 1 small pear, peeled, cored, and sliced
- 1 small serrano chile, very thinly sliced
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