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Broiled Halibut over Arugula Salad
Ingredients
- 4, 6oz. halibut fillets
- 1 tsp. O&CO. Mix for Fish
- Freshly ground pepper
- 3 tbsp. lemon juice, divided
- 3 tbsp. O&CO. Veralda Extra Virgin Olive Oil
- 1 tsp. O&CO. Herbes de Provence
- 4 cups fresh baby arugula, loosely packed
*Tomatoes optional
Directions
- Place fillets, Mix for Fish , a few grinds of pepper, Herbes de Provence, 1 tbsp. lemon juice and 1 tbsp. olive oil in a zip lock bag.
- Zip bag and turn a few times to coat the fish, refrigerate for at least 30 minutes.
- In a medium bowl, toss arugula with remaining lemon juice and olive oil and a pinch of Fleur de Sel and ground pepper.
- Divide the greens among 4 plates, set aside.
- Turn on broiler, remove fish from bag and discard marinade.
- Broil fish about 6 inches from heat for about 10 minutes, until fish is opaque and flakes easily with a fork.
- Remove from heat and place 1 fillet on each salad. Serve immediately.
Note: If you would like more dressing for the fish, whisk together an addition tbsp. of olive oil and lemon and drizzle over the fish before serving.