Name: Seared Halibut with Fall Mole and Radicchio
Yield: 4 Servings
Ingredients: 1½ pounds skinless center-cut halibut fillet, cut into 4 pieces; Kosher salt, freshly ground pepper; 4 tablespoons olive oil, divided, plus more; 1 head Treviso or Chioggia radicchio, leaves separated and cut on a diagonal into 1-inch pieces; 2 tablespoons unsalted, roasted pumpkin seeds (pepitas); 1 tablespoon white balsamic vinegar; 1⅓ cups Fall Mole; 2 tablespoons torn mint leaves; Flaky sea salt

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Kyle Johnson

What makes the dish is a 26-ingredient mole, a riff on the Oaxacan sauce that the chef calls a "happy accident."

Recipe notes