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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