Halibut with Olivada Pesto & Radicchio Apple Orange Salad

Halibut with Olivada Pesto & Radicchio Apple Orange Salad

A simple dinner that takes no time to cook brings all the beauty and flavor that’s worthy enough to plate and share with even your most worthy guests.



4 - 6 oz. filets of halibut (skin on or removed)
1 Tablespoon Bella Cucina Rose & Pink Peppercorn Salt
1 head radicchio
1 fuji apple, chopped
zest and juice of 1 orange
1 Tablespoon verjus, sherry or red wine vinegar
4 Tablespoons extra virgin olive oil
1 teaspoon Bella Cucina Calendula & Chive Salt
1 cup roasted grapes * optional
1/4 cup Bella Cucina Olivada Olive Pesto



Season the halibut with the rose salt. Heat 2 Tablespoons olive oil in a (non-stick) pan. Cook over medium heat on one side, about 2-3 minutes, then turn and cook on other side.

To make the salad, cut the radicchio into quarters. Remove the core. Slice into fine ribbons. Place in bowl with the apple, orange zest, salt and grapes. To make vinaigrette, add the vinegar and orange to small bowl. Whisk in the olive oil. Pour just enough dressing over salad and toss until well coated. Refrigerate any extra dressing.

Serve salad with halibut and a dollop of Olive Pesto.

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