Source: Suzanne Drexhage, Bartavelle
This recipe was demonstrated for CUESA’s Market to Table program on September 10, 2016, featuring avocados from Brokaw Ranch Company.
Serves 4 as an appetizer, or 2 for dinner
1 pound very fresh local halibut filet, patted dry with paper towels and well chilled
Zest of a lemon and a lime (such as Bearss lime), and zest of half an orange
½ cup extra-virgin olive oil, plus more for drizzling
1 large firm-ripe avocado (such as Hass)
4-5 pretty radishes
A few tablespoons fresh herbs, such as cilantro flowers, anise hyssop, chives, or shiso
Freshly squeezed juice of lemon, lime and orange to taste
1-2 heads Little Gem lettuce, or a few leaves butter lettuce, washed and spun dry, for serving
Kosher or fine Celtic sea salt
Freshly ground black pepper
Flaky salt to finish (such as Maldon)
Trim the halibut of any remaining bones or skin. Lay the fish flat on a board and, using a sharp knife, slice strips ¼ inch thick, then cut the strips into ¼-inch cubes. Set aside in a bowl on ice or in the refrigerator until needed. Combine the citrus zests with the olive oil in a small bowl. Slice the avocado and set aside. Slice the radishes with a sharp knife or mandolin and set aside. Pick the herbs from their stems and set aside. Toss the lettuce leaves with a light drizzle of olive oil and a squeeze of lemon juice, and season with salt and pepper to taste. Arrange the leaves on a flat platter or on individual plates. Arrange the avocado and radish slices over the lettuce leaves. Scatter the fish over all. Drizzle with the citrusy oil, then squeeze a little citrus juice (your choice of combination) over the fish. Sprinkle with the flaky salt and the herb flowers or leaves.