Fennel-Cured Halibut Gravlax

Fennel-Cured Halibut Gravlax
Photo by Becky Luigart-Stayner


  • 2 pounds halibut fillets, skinned
  • 1 teaspoon freshly ground black pepper
  • ¼ cup olive oil
  • 1/3 cup coarse sea salt
  • 1/3 cup chopped fennel fronds
  • 3 tablespoons finely chopped fresh dill
  • 1/3 cup sugar

1. Combine the first 5 ingredients in a food processor, and process until finely ground. 2. Arrange fish in a single layer in a 13 x 9-inch baking dish. Rub salt mixture evenly over surface of fish. Cover and refrigerate fish for 24 hours. 3. Rinse fish thoroughly under cold water; pat dry. Pat d...

View full recipe at My Recipes


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