Broiled Halibut With Shaved Spring Vegetable Salad

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Whole Living


This might be the most beautiful dish on the site!
Kirstin Uhrenholdt   •  16 Feb   •  Report
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4 (5-ounce) skinless halibut fillets

Coarse salt and freshly ground black pepper

1 bunch baby rainbow carrots (about 6 ounces) or 3 medium carrots, trimmed and thinly peeled into ribbons

1 bunch radishes (about 5), thinly sliced

1/2 small red onion, thinly sliced

1 small bulb fennel, thinly sliced

1/2 cup fresh flat-leaf parsley leaves

1/2 cup fresh cilantro leaves

2 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 whole seed nutmeg

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