Halibut with Lemon and Thyme Vinaigrette
Vinaigrette
4 tbsp freshly squeezed lemon juice
2 tbsp freshly thyme leaves, chopped
1/4 tsp red pepper flakes
1/4 cup extra virgin olive oil
1/4 tsp each salt and pepper
Halibut
1 tbsp extra virgin olive oil
4 halibut fillets, approximately 6 oz. each
1 tbsp freshly squeezed lemon juice
1/2 each salt and pepper
6 cup fresh arugula
Pat halibut fillets dry with a paper towel. Season the fish on both sides with lemon juice, salt and pepper.
Heat extra virgin olive oil in a large nonstick skillet over medium high heat. Cook both sides for 4-5 minutes or until the halibut is opaque throughout.
Meanwhile, whisk together in a small bowl or mason jar with a lid the lemon juice, thyme, chili flakes, extra virgin olive oil, salt and pepper.
Serve halibut on top of the arugula and spoon vinaigrette over the fish and arugula.
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