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Pan-Seared Halibut with Cucumber and Radish Slaw

By Patrick Hoogerhyde From Moveable Feast Season 3, Ep.8
Mike Yamin

Servings: 6

If you can’t find halibut, you can substitute any firm white fish such as cod, haddock, or sea bass.


  • 1/3 cup white wine vinegar
  • 2 Tbs. chopped fresh dill
  • 2 Tbs. granulated sugar
  • Freshly ground black pepper
  • 8 oz. radishes, thinly sliced, preferably on a mandoline
  • 8 oz. English cucumber, thinly sliced, preferably on a mandoline
  • 4 oz. red onion, thinly sliced, preferably on a mandoline
  • 1/3 cup lightly packed fresh parsley leaves
  • Kosher salt
  • 1/4 cup extra-virgin olive oil
  • 6 5- to 6-oz. pieces skinless halibut fillet


  • In a small bowl, combine the vinegar, dill, sugar, and 1/2 tsp. pepper and stir until mixed. In a large bowl, combine the radishes, cucumbers, onion, and parsley. Add the dressing to the vegetables, season to taste with salt and additional black pepper. Set aside.
  • Heat a 12-inch nonstick skillet over medium-high heat. Brush the oil onto the halibut and generously season with salt and pepper. Transfer the fillets to the skillet without overcrowding the pan and cook in batches if necessary, for 3 to 4 minutes per side.
  • Serve with the cucumber and radish slaw.


Recipe adapted from Moveable Feast with Fine Cooking.


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