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. When in season, quartered fresh figs or sliced ripe peaches are delicious additions to the arugula salad.
Ingredients
HALIBUT
- 2 halibut fillets (6 ounces each)
- Kosher salt (to taste)
- Pepper (to taste)
- 2 tablespoons extra virgin olive oil
SALAD
- 2 cups baby arugula
- 1 tablespoons extra virgin olive oil
- 1 teaspoon fresh lemon juice
- Kosher salt (to taste)
- Pepper (to taste)
Directions
- Preheat oven to 400°F.
- Heat an oven-proof skillet over medium-high heat; add olive oil. Place halibut in pan, skin side up. Gently press down on fish to ensure full contact. Sear until golden, 4 to 5 minutes. Flip fillets over and transfer skillet 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.
- To serve, divide salad between two plates, top with halibut filets.
Cook Tips
If you do not have an oven-proof skillet. transfer fish to oiled baking sheet after searing and before roasting.
Nutrition
Amount Per Serving (based on 2 servings)- Calories: 340
- Fat: 23.0 g
- Saturated Fat: 3.5 g
- Trans Fat: 0.0 g
- Cholesterol: 85.0 mg
- Sodium: 125.0 mg
- Carbohydrates: 1.0 g
- Fiber: 0.0 g
- Added Sugars: 0.0 g
- Sugar: 1.0 g
- Protein: 32.0 g