If you’re in the mood for a light but filling dish, look no further. Halibut is low in fat but delicate, sweet, and flaky, and it embraces the flavors of most anything you pair it with. I like to marinate and then roast halibut before serving it on top of a colorful, warm spring salad of peas and mint. This is my kind of food.
Recipe information
Yield
serves 4
Ingredients
Fish
Salad
Preparation
Step 1
For the fish: In a small bowl, whisk together the lemon juice, olive oil, garlic, salt, and pepper until smooth. Pour the mixture into a resealable plastic bag. Add the halibut and coat with the lemon mixture. Refrigerate for 30 minutes.
Step 2
Place an oven rack in the center of the oven and preheat the oven to 400°F. Spray a small rimmed baking sheet or glass baking dish with vegetable oil cooking spray.
Step 3
Remove the halibut from the marinade and arrange on the prepared baking sheet. Roast for 15 to 18 minutes, until the fish flakes easily and is cooked through.
Step 4
For the salad: Heat 3 tablespoons of the olive oil in a medium skillet over medium-high heat. Add the shallots and bell pepper. Season with salt and pepper. Cook, stirring frequently, until the shallots are soft and translucent, about 6 minutes. Remove the pan from the heat. Add the peas, 1 cup chopped mint, the lemon zest and thyme. Drizzle with the remaining 2 tablespoons of olive oil and stir to combine. Season with salt and pepper.
Step 5
Spoon the salad onto 4 plates and top each with a halibut fillet. Garnish with the remaining 2 tablespoons chopped mint and serve.
