Halibut with carrot and fennel salad

halibut

fennel

carrot

rice mix

The halibut was baked at 450 F for 30 minutes. I used the same Italian spice mix and chili lime spice mix from April 9th post to season the halibut and then I wrapped it in tin foil and stuck it in the oven. As the fish was cooking I grated 3 medium sized carrots into my salad bowl and seasoned them with salt, juice from half a lemon and EVOO. Then I took the stems from one fennel bulb and half of the fennel bulb and chopped them and added to the salad mix (the other fennel bulb half I will use later). My local Whole Foods Market was selling store made peach balsamic vinegar, which I bought today and so I added one tablespoon of that to my salad. The rice I used was the same one from the April 9th post. Also, in hindsight the halibut went really well with the carrot and fennel salad but maybe the rice was not the best pairing for it.

It looks almost like a smiley face.