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Broiled Halibut over Arugula Salad


  • 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


  1. 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. 
  2. Zip bag and turn a few times to coat the fish, refrigerate for at least 30 minutes.
  3. In a medium bowl, toss arugula with remaining lemon juice and olive oil and a pinch of Fleur de Sel and ground pepper. 
  4. Divide the greens among 4 plates, set aside.
  5. Turn on broiler, remove fish from bag and discard marinade. 
  6. Broil fish about 6 inches from heat for about 10 minutes, until fish is opaque and flakes easily with a fork.
  7. 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.