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."
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.
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.