Balsamic cherry tomatoes and crisp croutons pair perfectly with simple seared fish. Cooking tomatoes until their skins start to ripple brings out their inherent sweetness, making a delicious complement to the buttery halibut.
- Prep time 15 minutes
- Total time 15 minutes
- Portion size 4 servings
Ingredients
Arugula Salad:
Halibut with Tomatoes and Croutons:
Method
Halibut with Tomatoes and Croutons: In large nonstick skillet, heat 1 tbsp of the oil over medium heat; cook bread, stirring occasionally, until crisp and light golden, about 3 minutes. Scrape into bowl. Set aside.In same pan, heat 2 tsp of the remaining oil over medium heat; cook tomatoes and garlic, stirring, until tomatoes are beginning to shrivel, about 2 minutes. Stir in vinegar and half each of the salt and pepper; cook, stirring, until fragrant, about 1 minute. Scrape into bowl with bread; toss to combine. Set aside.
Sprinkle fish with remaining salt and pepper. In same pan, heat remaining oil over medium-high heat; cook fish, turning once, until golden and fish flakes easily when tested, about 7 minutes. Add butter; cook, swirling pan, until butter is melted and fish is coated. Remove to plate.
Arugula Salad: While fish is cooking, in large bowl, whisk together oil, lemon juice, honey, salt and pepper. Add arugula, red onion and Parmesan; toss to coat. Divide among serving plates; top with bread mixture and fish.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 453 mg
- Sugars 5 g
- Protein 29 g
- Calories 375.0
- Total fat 21 g
- Potassium 870 mg
- Cholesterol 48 mg
- Saturated fat 5 g
- Total carbohydrate 16 g
%RDI
- Iron 17.0
- Folate 34.0
- Calcium 18.0
- Vitamin A 22.0
- Vitamin C 27.0
