Here’s our vote for Best Spring Luncheon

The radishes and asparagus are so thinly sliced you don’t even need to cook them!
Their bright colors and fresh crunch are a perfect accompaniment to fish or
chicken. The asparagus relish is the perfect extra touch of spring flavor to
make this an extra-special dish. Enjoy —

Spring Halibut with Asparagus Relish

Serves 4

INGREDIENTS

4 (5-ounce) skinless halibut fillets
Coarse salt and freshly ground black pepper
1 bunch baby rainbow carrots (about 6 ozs) or 3 medium carrots, trimmed and
thinly peeled into ribbons
1 bunch radishes (about 5), thinly sliced
1/2 small red onion, thinly sliced
1 small bulb fennel, thinly sliced
1/2 cup fresh flat-leaf parsley leaves
1/2 cup fresh cilantro leaves
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 whole seed nutmeg

METHOD

Heat broiler, and on a lightly oiled baking sheet, season fillets with salt.
Place tray directly under broiler, close oven door, and turn off broiler. Leave fish in
oven until flaky, 15 to 20 minutes, depending on thickness.
Meanwhile, combine vegetables and herbs in a large bowl and season with salt
and pepper. Whisk lemon juice with oil and drizzle over salad, tossing to
combine.
Serve with halibut. Garnish salad with grated nutmeg and a drizzle of oil.

Asparagus Relish

6 spears Asparagus, chopped small
1/4 Red pepper, small diced
1/4 Red onion, small diced
1/4 Yellow pepper, small diced
1 Carrot, small diced
1 T Lemon juice
Salt and pepper to taste

METHOD

Bring a small pot of water to a boil. While waiting for the water to boil
prepare an ice bath in a large bowl. Place the asparagus and carrots in the boiling
water and boil until tender. Stain the carrots and asparagus into a fine mesh strainer
and then place into the ice bath to cool. When the vegetables are cool add the
peppers and onions. Then toss with the lemon juice and season with salt and pepper
to taste. Serve over halibut.