Olive Remoulade Halibut

Recipe courtesy of California Ripe Olives.

Recipe Ingredients:

Olive Remoulade:
1/3 cup low-fat mayonnaise
2 teaspoons country Dijon mustard
2 1/2 cups shredded celery root
3/4 cup California Ripe Olives, wedged
2 tablespoons chopped chives
2 teaspoons chopped capers

Halibut:
1 teaspoon olive oil
Salt to taste
4 (5-ounce) boneless, skinless halibut fillets
1/2 cup finely ground almonds

Cooking Directions:

1. For Olive Remoulade: In a large mixing bowl, whisk together mayonnaise and mustard. Toss in celery root, California Ripe Olives, chives, dill and capers until evenly coated. Cover and refrigerate.
2. For Halibut: Heat oil in a large sauté pan over medium-high heat.
3. Season halibut with salt, dredge halibut in almond meal and place carefully in pan. Turn heat down to medium and cook on each side for 3 to 5 minutes (depending on thickness) until golden and just cooked through. Transfer to a serving plate and top with chilled Olive Remoulade.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 370; Total Fat: 20g; Cholesterol: 50mg; Total Carbs: 15g; Protein: 34g; Sodium: 620mg.

Recipe and photograph courtesy of California Ripe Olives.