Zesty Halibut in Ginger Dressing
180 Protocol Approved Recipe
Pick Your Poison 2013 | Submitted by Carissa D
3 tablespoons Super ACV
1 tablespoon lemon juice
¼ cup orange juice
1 teaspoon Dijon mustard
1½ tablespoons fresh tarragon, chopped
⅛ teaspoon cayenne pepper
4 celery stalks, thinly sliced
¼ cup loosely packed celery leaves, roughly chopped
1 large fennel bulb, thinly sliced crosswise
1 tablespoon fennel fronds, chopped
1 firm apple, julienned (Pink Lady, Braeburn, or Gala)
¼ cup parsley, chopped
1 tablespoon mint, thinly sliced (optional)
NTM Salt and fresh ground black pepper, to taste
Whisk first 6 ingredients in a small bowl. In a large bowl add celery, fennel, apple, parsley, and mint. Toss dressing to coat. Season with salt and pepper to taste.
This is a great accompaniment to any grilled meat, especially pork—tenderloin or lean chop.
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