Reviews Add Rating & Review 3 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0
Back to Seared Halibut with Arugula Gremolata All Reviews for Seared Halibut with Arugula Gremolata - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Seared Halibut with Arugula Gremolata Recipe Summary prep: 45 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 2 yellow squashes, sliced into 1/2-inch-thick half-moons 8 ounces new potatoes, halved (or quartered if large) 4 small shallots, peeled and quartered 4 tablespoons extra-virgin olive oil, divided Coarse salt and freshly ground pepper 8 ounces oyster or shiitake mushrooms, trimmed and sliced into 2-inch pieces 1 cup packed arugula or sorrel leaves, chopped 1 cup fresh flat-leaf parsley leaves, chopped 1/3 cup toasted pine nuts 1 small lemon, zested and juiced 1 tablespoon safflower oil 4 fillets (6 ounces each) Pacific halibut, skin removed
Cook’s Notes The secret to getting that restaurant-quality sear on the fish is very simple: Cook it without turning it over, first on the stove top and then in the oven – just to finish it off. Variations Alternatives: Sorrel and fish are a famous pairing in culinary circles; the tart herb could easily be substituted for the arugula. The flavor would be different but delicious in its own right. Alaskan wild salmon would be a great substitute for the halibut.
Gallery Seared Halibut with Arugula Gremolata
Recipe Summary prep: 45 mins total: 45 mins Servings: 4
Gallery
Seared Halibut with Arugula Gremolata
Seared Halibut with Arugula Gremolata
Seared Halibut with Arugula Gremolata
Recipe Summary prep: 45 mins total: 45 mins Servings: 4
Recipe Summary
prep: 45 mins total: 45 mins
Servings: 4
prep: 45 mins
total: 45 mins
prep:
45 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 2 yellow squashes, sliced into 1/2-inch-thick half-moons 8 ounces new potatoes, halved (or quartered if large) 4 small shallots, peeled and quartered 4 tablespoons extra-virgin olive oil, divided Coarse salt and freshly ground pepper 8 ounces oyster or shiitake mushrooms, trimmed and sliced into 2-inch pieces 1 cup packed arugula or sorrel leaves, chopped 1 cup fresh flat-leaf parsley leaves, chopped 1/3 cup toasted pine nuts 1 small lemon, zested and juiced 1 tablespoon safflower oil 4 fillets (6 ounces each) Pacific halibut, skin removed
Directions
Preheat oven to 425 degrees. Place squashes, potatoes, and shallots on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Roast 15 minutes. Add mushrooms and toss to coat. Roast until vegetables are tender and golden, about 15 minutes more.
Meanwhile, combine arugula, parsley, pine nuts, lemon zest and juice, and remaining 2 tablespoons olive oil in a bowl. Season with salt and pepper; set aside.
Heat safflower oil in a cast-iron or other large ovenproof heavy skillet over medium-high heat. Season halibut with salt and cook, undisturbed, 3 minutes. Transfer to oven, and then continue cooking until fish is opaque throughout, about 7 minutes. Serve fish with roasted vegetables and gremolata.
Cook’s Notes The secret to getting that restaurant-quality sear on the fish is very simple: Cook it without turning it over, first on the stove top and then in the oven – just to finish it off.
Variations Alternatives: Sorrel and fish are a famous pairing in culinary circles; the tart herb could easily be substituted for the arugula. The flavor would be different but delicious in its own right. Alaskan wild salmon would be a great substitute for the halibut.
Cook’s Notes
The secret to getting that restaurant-quality sear on the fish is very simple: Cook it without turning it over, first on the stove top and then in the oven – just to finish it off.
Variations
Alternatives: Sorrel and fish are a famous pairing in culinary circles; the tart herb could easily be substituted for the arugula. The flavor would be different but delicious in its own right. Alaskan wild salmon would be a great substitute for the halibut.
Reviews
Add Rating & Review 3 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0
Reviews
Add Rating & Review 3 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0
Add Rating & Review
3 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0
3 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0
3 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0
All Reviews for Seared Halibut with Arugula Gremolata
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Seared Halibut with Arugula Gremolata
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
