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Unknown origin, December 2005 (published), Unknown origin

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Servings:
6
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Ingredients

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Directions

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  • Place halibut in a baking dish large enough to lay fillets flat without overcrowding; season with zest, thyme, and chopped parsley. Cover, and refrigerate at least 4 hours or overnight.

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  • Heat grill pan over high heat until very hot. Allow fillets to return to room temperature before cooking, about 15 minutes; just before cooking, toss fennel, fleur de sel, 3 tablespoons olive oil, and remaining 1 tablespoon lemon juice in a large bowl.

  • Brush fish on both sides with remaining 2 tablespoons olive oil and season with salt and pepper; place on grill, and cook, rotating once 90 degrees, until nicely colored, 2 to 3 minutes. Turn, and cook until it begins to flake and separate a little, being careful not to overcook the fish.

  • Gently toss arugula and herbs with fennel; season with salt and pepper. Arrange salad on a serving platter, place fish on top, and spoon salsa over halibut. Serve with remaining salsa on the side.

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