Halibut Crudo with fennel, green apple, and avocado

Name: Halibut Crudo with fennel, green apple, and avocado
Yield: Serves 4
Cuisine: American
Ingredients: ½ small fennel bulb, trimmed; ½ small green apple, peeled and cored; One 4-ounce (115-g) sushi-grade halibut or fluke fillet; One 4-ounce (115-g) sushi-grade halibut or fluke fillet; 1 tablespoon fresh lime juice, or to taste; ½ small Persian cucumber; Fine sea salt and freshly ground pepper; Fine sea salt and freshly ground pepper; 1 small firm, ripe avocado, pitted, peeled, and sliced; 1 small firm, ripe avocado, pitted, peeled, and sliced; 1 small serrano chile, very thinly sliced; 1 small pear, peeled, cored, and sliced; Extra-virgin olive oil, for drizzling; 3 tablespoons coarsely chopped fresh cilantro

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

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 subtle-tasting and refreshing appetizer before a summer meal.

Ingredients

One 4-ounce (115-g) sushi-grade halibut or fluke fillet
½

Americas
United States
Larkspur
Fish course
Starter
Pescatarian
California
Summer
Gluten-free

Method

Cut the halibut into small, bite-size pieces. In a food processor, combine the fennel, apple, cucumber, and lime juice and blend to a smooth puree. Season to taste with salt and pepper.

In a shallow serving bowl, layer the fish with the avocado and pear slices. Pour the fennel mixture around the edges of the layered food. Garnish with the chile, cilantro, a pinch of salt, and a drizzle