Pan-Roasted Halibut with Arugula Salad Recipe
Pan-Roasted Halibut with Arugula Salad
Serves 2
This simple preparation is all you need to enjoy the mild flavor and meaty texture of fresh halibut. If you don’t have an oven-proof skillet, after searing, transfer fillets to an oiled baking sheet to oven roast.
Ingredients:
- HALIBUT:
- 2 (6 oz) halibut fillets
- Salt and pepper, to taste
- 2 Tbsp Metropolitan Market Extra Virgin Olive Oil
- SALAD:
- 2 cups baby arugula
- 1 Tbsp Metropolitan Market Extra Virgin Olive Oil
- 1 tsp fresh lemon juice
- Salt and pepper, to taste
Directions:
- Preheat oven to 400°F.
- Season halibut fillets with salt and pepper. Heat an oven-proof skillet over medium-high heat; add olive oil. Place halibut in pan and sear on one side, 4 to 5 minutes. Flip fillets and transfer to oven; bake until cooked through, about 5 minutes for 1-inch thick fillets.
- While fish cooks, gently toss salad ingredients together in a medium bowl. Season with salt and pepper.
- To serve, divide salad between two plates, top with halibut filets.
- Cook’s Tip:
- When in season, quartered fresh figs, or sliced ripe peach are delicious additions to the arugula salad.
Nutrition:
Amount Per Serving (based on 2 servings)Calories: 340
Fat: 23 g
Saturated Fat: 3.5 g
Cholesterol: 85 mg
Sodium: 125 mg
Carbohydrates: 1 g
Fiber: 0 g
Sugar: 1 g
Protein: 32 g
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