Pan Seared Halibut With White Beans And Gremolata Recipes

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SEARED HALIBUT WITH ARUGULA GREMOLATA



Seared Halibut with Arugula Gremolata image

This recipe is a brilliant way to work both greens and fish into your repertoire. The key player is gremolata, an uncooked green sauce; here made with arugula that gives it a mouthwatering peppery punch that contrasts with tender roasted potatoes, yellow squash, and mild Pacific halibut. The recipe is adapted from Sarah Copeland's book,"Feast."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 45m

Number Of Ingredients 12

2 yellow squashes, sliced into 1/2-inch-thick half-moons
8 ounces new potatoes, halved (or quartered if large)
4 small shallots, peeled and quartered
4 tablespoons extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
8 ounces oyster or shiitake mushrooms, trimmed and sliced into 2-inch pieces
1 cup packed arugula or sorrel leaves, chopped
1 cup fresh flat-leaf parsley leaves, chopped
1/3 cup toasted pine nuts
1 small lemon, zested and juiced
1 tablespoon safflower oil
4 fillets (6 ounces each) Pacific halibut, skin removed

Steps:

  • Preheat oven to 425 degrees. Place squashes, potatoes, and shallots on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Roast 15 minutes. Add mushrooms and toss to coat. Roast until vegetables are tender and golden, about 15 minutes more.
  • Meanwhile, combine arugula, parsley, pine nuts, lemon zest and juice, and remaining 2 tablespoons olive oil in a bowl. Season with salt and pepper; set aside.
  • Heat safflower oil in a cast-iron or other large ovenproof heavy skillet over medium-high heat. Season halibut with salt and cook, undisturbed, 3 minutes. Transfer to oven, and then continue cooking until fish is opaque throughout, about 7 minutes. Serve fish with roasted vegetables and gremolata.

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