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Halibut with Arugula Fig Salad and Peaches

Serves 2

Ingredients:

  • HALIBUT & PEACHES:
  • 2 (6 oz) halibut fillets
  • Salt and pepper, to taste
  • 2 Tablespoon MM olive oil
  • 2 fresh peaches
  • 1 jar prepared Peach Chutney
  • SALAD:
  • 3 black mission figs, quartered
  • 1/4 lb arugula
  • 3 Tablespoon MM extra virgin olive oil
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon minced shallots
  • Salt and pepper, to taste

Directions:

  1. Preheat oven to 400°F.
  2. In a medium bowl, gently toss salad ingredients: figs, arugula, olive oil, balsamic vinegar, and shallots. Season with salt and pepper.
  3. Season halibut fillets with salt and pepper. Heat a skillet over medium-high heat; add olive oil. Place halibut in pan and brown on one side, approx. 3 minutes. Flip fillets and transfer to oven; bake for approx. 5 minutes per inch, till cooked through.
  4. While fish cooks, dice peaches and place in a bowl; stir in chutney, set aside.
  5. To serve, place salad mixture on 2 plates, top with halibut filets and garnish with peach chutney sauce.

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