Food & Drink

Halibut with Pickled Vegetables

Briny giardiniera brightens simple roasted fish

December 20, 2018

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.

> See our full Feast of the Seven Fishes menu

Ingredients

- ¼ cup canola oil
- 4 6-oz. halibut filets
- Kosher salt
- ½ cup pickled carrots minced
- ½ cup pickled cauliflower, minced

Preparation

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).

CJ Lotz Diego is Garden & Gun’s senior editor. A staffer since 2013, she wrote G&G’s bestselling Bless Your Heart trivia game, edits the Due South travel section, and covers gardens, books, and art. Originally from Eureka, Missouri, she graduated from Indiana University and now lives in Charleston, South Carolina, where she tends a downtown pocket garden with her florist husband, Max.