Citrus Apple and Halibut Salad with Ginger Beet Sauce

I usually automatically throw brunoised shallots into any fish salad or seviche or whatever just for that added crunch that people love when they eat something with a little less texture. Today I wanted to stray from that and used green apple instead. The sweet flavor went well with the halibut, but it also had a nice crunch factor that I wanted. The better part is that the apple has a clean and fresh finish unlike shallots which would linger after eating.

Also, the fluid gel sauce is compliments of Linda at Playing with Fire and Water. This recipe is absolutely perfect, but one suggestion is to double her recipe so that there is enough volume in the blender so the sauce blends itself, rather than needing to poke at it with a spoon. Doing so allows the sauce to blend on its own and you're able to really puree the heck out of it, resulting in a smoother textured sauce.