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Crusted Halibut With Kale Salsa Verde Recipe

This superfood-packed dish boasts layers of tasty flavor and textures.

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This superfood-packed dish boasts layers of tasty flavor and textures.

Ingredients

½ cup bulgur wheat
2 carrots, sliced ¼-inch thick
6 asparagus stalks, sliced in 1-inch pieces
½ cup fava beans, removed from pod
1 oz white balsamic vinegar (or lemon juice)
1 cup grape tomatoes, sliced in half
4 tsp extra virgin olive oil, divided
1 cup thin Tuscan kale, washed and sliced
1½ oz peeled almonds, toasted
½ T each fresh herbs (tarragon leaves, parsley leaves, chives)
½ tsp capers
1 tsp Dijon mustard
1 T chia seeds
4 5-oz skinless pieces halibut fillet
1 tsp canola oil
2 radishes, sliced thinly

Instructions

To prepare the bulgur wheat and vegetable salad, bring 1 cup of water to a boil in a small saucepan. Add bulgur and a pinch of salt. Lower flame to lowest setting and place a lid over the pot. Cook for 10 minutes and then place in a mixing bowl to cool. In another pot bring 2 cups of water to a boil with a pinch of salt. Add carrots, asparagus and fava beans. Remove after 1 minute to cool. Remove fava bean from shells and add all vegetables to bulgur with white balsamic vinegar, tomatoes, 2 tsp of olive oil, salt and pepper. Toss and set aside. To prepare the kale salsa verde, add kale to pot of boiling water and remove after 30 seconds and add to a food processor with almonds, 2 tsp olive oil, herbs, capers and mustard. Purée until well combined, and set aside. To prepare the halibut, sprinkle chia seeds on the topside of halibut, gently pressing, and sprinkle with salt. Heat a nonstick sauté pan with 1 tsp of canola oil until hot but not smoking, and gently lay fish seed side down, lower flame to lowest setting and cook for 4–5 minutes without turning. For the final minute place a lid on top of the pan and then remove pan from the heat. Place the bulgur salad on the plate, gently lay the fish on top and dress with the kale salsa verde. Finish with sliced radishes. Serves 4.

RELATED: Easy Ways To Prepare Fresh Fish

Meet the Triathlete-Chef

A native New Yorker, John Karangis, Union Square Events executive chef, always dreamed of running the New York City Marathon. So about 10 years ago, he began running marathons—which led to triathlon. His first was the New York City Triathlon, and he’s since been hooked. He focuses on the Olympic-distance, but this year he’s targeting his ninth marathon and two Ironman 70.3s. He’ll tackle his first full Ironman in 2015 and he dreams of racing Kona one day. “I figure if Gordon Ramsay can do it, I can do it!”

More “TriathlEats” from Triathlete.

Are you a triathlete who’s also a chef? Email fuel@competitorgroup.com and you could be featured on this page.