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Marinated Halibut on Watercress and Fennel Salad

Destinations to Recovery has created this new Chef’s Corner, where parents can find healthy recipes for their hungry teens that are recovering from addiction. Check out this week’s recipe below: Marinated Halibut on Watercress and Fennel Salad For Fish

  • 2 tbsp golden raisin
  • ½ cup cider vinegar + 2 tbsp sugar
  • 1 medium red onion, thinly sliced
  • 2 ½ tbsp olive oil
  • 1 lb halibut fillet with skin
  • 2 tbsp flour

For Salad

  • 1 large fennel bulb with fronds
  • 2 ½ oz watercress sprigs
  • 2 tbsp cider vinegar + 1 ½ tsp sugar
  • ¼ cup olive oil
  • ¼ tsp sugar

Simmer raisins in vinegar and sugar mixture until plump and let cool. Cook onion until softened. Transfer ½ of onions to glass baking dish. Reserve remaining onions. Cut fish into 4 oz portions. Salt and pepper them and dredge in potato starch. Saute fish skin side down until lightly browned. Turn fish and finish cooking. Arrange fish on top of onions then top with reserved onions and drizzle with raisins and vinegar. Cool and marinate at least 8 hours. For Salad Quarter fennel and slice paper thin with a mandoline. Toss with watercress sprigs. Make the dressing. Toss salad with dressing and divide among individual plates. Top with a piece of fish and mound onions and raisins on top. Drizzle with some dressing and sprinkle fennel fronds. For more recipes, give us a call at 877-466-0620.