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Food & Drink
Briny giardiniera brightens simple roasted fish
Photo: Courtesy of Jianna
Chef Michael Kramer, who helms the Nuevo-Italian spot Jianna in Greenville, South Carolina, says the perfect piece of fish doesn’t need much else than a quick sear and a couple minutes in the oven. “Next to an egg, seafood is the most delicate protein,” he says. “I don’t like a hard sear on a beautiful piece of halibut. Just get it golden.” Bonus Italian points: Chop the vegetables from agiardiniera mix and sprinkle over the top.
¼ cup canola oil
4 6-oz. halibut filets
Kosher salt
½ cup pickled carrots minced
½ cup pickled cauliflower, minced
Preheat oven to 350°. In a large sauté pan over high heat, add canola oil. Add the halibut filets and place the pan in the oven for 4 minutes. Flip filets over and place pan back in the oven for 4 more minutes or until fish is just done. Remove from oven. Sprinkle pickled vegetables on top (or from you own giardiniera mix).
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