Sauteed Halibut With Confit Spices and Arugula Salad

By tunes

Sautéeing is another method that works well for fish. Here halibut is sautéed with a typical French taste, the spicing used on confit of duck. Remove skin after sautéeing and you have a perfect creamy white fish. Serve with crisp potato pancakes or steamed red potatoes.

Ingredients

• 1 shallot chopped
• 2 tsp (10 mL) coarse salt
• 1 tbsp (15 mL) cracked pepper
• 1 tsp (5 mL) chopped dried thyme
• 1 garlic clove, finely chopped
• 1 bay leaf, crumbled
• 2 tbsp (25 mL) olive oil
• Four 6 oz (175 g) halibut fillets

Preparation

Step 1

1 shallot chopped
2 tsp (10 mL) coarse salt
1 tbsp (15 mL) cracked pepper
1 tsp (5 mL) chopped dried thyme
1 garlic clove, finely chopped
1 bay leaf, crumbled
2 tbsp (25 mL) olive oil
Four 6 oz (175 g) halibut fillets