I grew up eating Halibut Salad. It was on our Thursday rotation of fish meals. Halibut is a firm white fleshed fish that has a very mild flavor. It’s actually whiter than other white fleshed fish like snapper or flounder. I think that’s what makes it so pretty as a salad. The whiteness of the fish stands in sharp contrast to any other vegetables you serve with it.
I make my standard Halibut Salad very simply with celery and mayo and cocktail sauce on the side. Sometimes, I put grape halves in it. The firm, slightly crunchy and juicy green or red seedless grapes add a lot of flavor and texture to this basic salad.
Whether you serve Halibut Salad in a bowl as an entrée; or stuffed in four inch pieces of celery or just crackers as an hors d’oeuvre; I’m sure everyone will love it.
Click on Nicoise Salad for another cold fish entrée.
Prep time: 30 minutes
Hint: Feel free to poach the halibut in plain water without adding the onion and bay leaf.