Name: Sautéed Halibut with Arugula, Roasted Beets, and Horseradish Crème Fraîche
Yield: Makes 6 servings
Ingredients: 6 halibut fillets, 5 to 6 ounces each; 1 lemon, zested; 1 tablespoon thyme leaves; 2 tablespoons coarsely chopped flat-leaf parsley; 2 tablespoons extra-virgin olive oil; 4 ounces arugula, cleaned; Roasted beets with Horseradish Crème Fraîche; 2 tablespoons super-good extra-virgin olive oil, for drizzling; Kosher salt and freshly ground black pepper

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Sautéed Halibut with Arugula, Roasted Beets, and Horseradish Crème FraîcheCookbook cover image courtesy of Random House

The colored beets and bright green arugula in this dish make for a visually stunning presentation. The sweet roasted beets marinated in lemon vinaigrette play off the pure white fish and horseradish cream. Look for a few different types of beets, such as golden beets and Chioggia beets, and dress them separately, so the dark ones don't bleed their juices onto the lighter ones. In the spring, you could make this dish with wild salmon.

Recipe notes

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