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yield: Makes 4 servings
active time: 30 minutes
total time: 45 minutes
The whole beet—greens and all—is used in this clever, elegant main. Gremolata—a mixture of chopped herbs, garlic, and citrus peel—is the classic topping for osso buco. This garlic-free variation gives bright, fresh flavor to the halibut.
5 tablespoons olive oil, divided
1/4 cup chopped fresh dill
1 tablespoon finely grated orange peel plus juice from half an orange
3 medium (1 1/2- to 2-inch) beets with green tops attached; beets trimmed and scrubbed, beet greens very coarsely chopped (4 to 6 cups)
1/2 cup thinly sliced shallots
4 6- to 7-ounce halibut fillets or mahi-mahi fillets (about 1 inch thick)
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1st Keep
 dani00
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