Buttery Halibut with Balsamic Cherry Tomatoes and Arugula Salad

Buttery Halibut with Balsamic Cherry Tomatoes and Arugula Salad IMAGE Author: Canadian Living Credits: Buttery Halibut with Balsamic Cherry Tomatoes and Arugula Salad IMAGE

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2016

Ingredients

Arugula Salad:
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon liquid honey
  • pinch each salt and pepper
  • 6 cups lightly packed baby arugula
  • 1/4 cup thinly sliced red onion
  • 1/3 cup shaved Parmesan cheese
Halibut with Tomatoes and Croutons:
  • 2 tablespoons olive oil
  • 1 1/2 cup cubed sourdough bread
  • 1 pkg (255 g) cherry tomatoes
  • 1 garlic finely grated or pressed
  • 2 teaspoons balsamic vinegar
  • 1/4 teaspoon each salt and pepper
  • 4 halibut fillets (about 450 g total)
  • 1 tablespoon butter

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
  • Fibre 0.0
  • Folate 34.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 18.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 22.0
  • Vitamin C 27.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Buttery Halibut with Balsamic Cherry Tomatoes and Arugula Salad

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