Sautéed 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

• Arugula Salad:
• 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
• 1 bunch arugula
• 1 tbsp (15 mL) red wine vinegar
• 1/4 tsp (1mL) Dijon mustard
• 3 tbsp (45 mL) olive oil
• Salt and freshly ground pepper

Details

Servings 4

Preparation

Step 1

1. Combine shallot, salt, pepper, thyme, garlic, bay leaf and 1 tbsp (15 mL) olive oil. Spread over fish and marinate for 30 minutes.

2. To make salad, place arugula in a bowl. Whisk together vinegar, mustard and olive oil. Season with salt and pepper. Toss dressing with arugula. Place on four individual plates.

3. Heat remaining olive oil in a skillet on medium heat. Add fish, skin side down. Sauté for 2 minutes, cover with lid, reduce heat to medium-low and cook 8 minutes longer or until fish is firm to the touch and white juices are beginning to appear. Remove skin and place fish on top or beside arugula salad on serving plates.