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Grilled Halibut and Slivered Vegetable Salad

A salad of julienned carrots, slivered red bell pepper, scallions, and lettuce topped with grilled halibut steaks.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Celery and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Grilled Halibut and Slivered Vegetable Salad

Makes 4 servings
Time3 to 4 minutes per side

Ingredients

Directions

Prepare

  1. Whisk olive oil, onion flakes, celery flakes, salt, and pepper to make sauce.

  2. Cut halibut steaks in half through the bone to yield 4 steaks.

  3. Brush each halibut steak with 2 to 3 tablespoons of sauce.

Grill and assemble

  1. Heat a cast iron skillet, stove-top grill pan, or heavy non-stick skillet for 5 minutes, reduce heat to medium-low, then grill halibut steaks 3 to 4 minutes per side.

  2. Brush again after 3 minutes, then lift sides of steaks off the bone and place them onto the salad.

  3. Toss salad ingredients (carrots, red bell pepper, scallions, lettuce) with remaining halibut sauce.

  4. Line 4 plates with lettuce leaves, spoon salad onto plates, top with grilled halibut steaks, and sprinkle with lemon juice.

Nutrition, whole recipe (rough)

388Calories
31 gProtein
17 gFat
30 gCarbs

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Halibut100g cooked140
Olive Oil1 tbsp (14g)119
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Carrot1 medium (61g)25
Lemonjuice of 1 lemon (48ml)12
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Lettuce1 cup shredded (36g)5
Salt1 tsp (6g)0
Saladnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Celery + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Celery + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together3,467 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Celery + lettucetop 4% of all pairs
    Smell alikestrong
    Cooked together2,033 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Halibut
Forms the main protein, cooking to firm, flaky texture over the grill.
Olive oil
Carries the sauce flavours and keeps the fish moist during grilling.
Onion flakes
Add savoury, aromatic flavour to the brushed-on sauce.
Celery flakes
Add a mild savoury, herbal aroma to the sauce.
Carrots
Add crisp texture and mild sweetness to the salad.

The step that matters

Grilling the halibut. Halibut is lean and dries out quickly, and it flakes apart if turned too early. Preheating the pan and keeping heat at medium-low helps the surface brown without overcooking the centre. Brushing with sauce partway through adds moisture.

Swap the onion

How well each one fits the dish's main ingredients (olive, celery, pepper, carrot, lettuce, lemon):

  1. Spinachfits better
  2. Capsicumfits better
  3. Parsnipfits better
  4. Onionthe original

Fit is the average pairing score against olive, celery, pepper, carrot, lettuce, lemon. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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