Halibut à la Provençal over Mixed Greens with Toasted Garlic Bread

By barbie24

Calories: 392; Fat: 16.6g; Protein: 35.2g; Carbs: 6.2g; Fiber: 1.4g; Cholesterol: 52mg; Iron: 2.4mg; Sodium: 686mg; Calcium: 115mg

* Serving size: 1 fillet, 1/2 cup salad, 2 baguette slices

Ingredients

• Halibut à la Provençal over Mixed Greens:
• 1 teaspoon dried herbes de Provence
• 2 tablespoons fresh lemon juice, divided
• 1/2 teaspoon salt, divided
• 4 (6-ounce) halibut fillets
• 3 tablespoons olive oil, divided
• 1/2 teaspoon chopped fresh parsley
• 1/2 teaspoon chopped fresh thyme
• 1/4 cup minced shallots
• 1/2 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons finely chopped pitted kalamata olives
• 1 (6-ounce) package gourmet salad greens
• Toasted Garlic Bread:
• 1 French bread baguette
• Olive oil cooking spray
• 1 garlic clove; halved

Details

Servings 4
Cooking time 30mins
Adapted from myrecipes.com

Preparation

Step 1

Halibut à la Provençal over Mixed Greens:

1. Combine herbes de Provence, 2 teaspoons juice, and 1/4 teaspoon salt. Rub over tops of fillets. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness. Remove fish from pan; sprinkle with parsley and thyme.

2. Heat remaining 7 teaspoons oil in skillet over medium-high heat. Add shallots; sauté 2 minutes or until tender. Remove from heat; stir in remaining 4 teaspoons lemon juice, remaining 1/4 teaspoon salt, mustard, honey, and pepper. Gently stir in olives.

3. Combine greens and dressing in a large bowl, tossing well to coat. Arrange 1 1/2 cups salad on each of 4 plates; top each serving with 1 fillet.

Toasted Garlic Bread:

1. Arrange 8 (1/2-ounce) slices French bread baguette in a single layer on a baking sheet. Lightly coat tops with olive oil cooking spray. Broil bread slices 1 minute or until lightly browned.

2. Turn slices over; lightly coat with olive oil cooking spray. Broil 30 seconds or until lightly browned.

3. Rub toasts with cut side of a halved garlic clove.