Buttery Halibut with Balsamic Cherry Tomatoes and Arugula Salad

Buttery Halibut With Balsamic Cherry Tomatoes and Arugula Salad | Food styling by Michael Elliott | Prop styling by Catherine Doherty Image by: Jodi Pudge

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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