Seared Halibut with Arugula Gremolata
This recipe is a brilliant way to work both greens and fish into your repertoire. The key player is gremolata, an uncooked green sauce; here made with arugula that gives it a mouthwatering peppery punch that contrasts with tender roasted potatoes, yellow squash, and mild Pacific halibut. The recipe is adapted from Sarah Copeland's book,"Feast."
Ingredients
Directions
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.