Community Recipe
from []

Halibut à la Provençal over Mixed Greens Menu

*Arrange 8 (1/2-ounce) slices French bread baguette in a single layer on a baking sheet. Lightly coat tops with olive oil cooking spray. Broil bread slices 1 minute or until lightly browned. Turn slices over; lightly coat with olive oil cooking spray. Broil 30 seconds until lightly browned. Rub toasts with cut side of a halved garlic glove.

Halibut à la Provençal over Mixed Greens

Photo by: Photo: John Autry; Styling: Cindy Barr

Ingredients

1 teaspoon dried herbes de Provence
2 tablespoons fresh lemon juice, divided
1/2 teaspoon salt, divided
4 (6-ounce) halibut fillets
3 tablespoons olive oil, divided
1/2 teaspoon chopped fresh parsley
1/2 teaspoon chopped fresh thyme

1/4 cup minced shallots
1/2 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped pitted kalamata olives
1 (6-ounce) package gourmet salad greens

Preparation

1. Combine herbes de Provence, 2 teaspoons juice, and 1/4 teaspoon salt. Rub over tops of fillets. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness. Remove fish from pan; sprinkle with parsley and thyme.

2. Heat remaining 7 teaspoons oil in skillet over medium-high heat. Add shallots; sauté 2 minutes or until tender. Remove from heat; stir in remaining 4 teaspoons lemon juice, remaining 1/4 teaspoon salt, mustard, honey, and pepper. Gently stir in olives.

3. Combine greens and dressing in a large bowl, tossing well to coat. Arrange 1 1/2 cups salad on each of 4 plates; top each serving with 1 fillet.

Cooking Light NOVEMBER 2010

Toasted Garlic Bread*

Back To

Halibut à la Provençal over Mixed Greens Menu

Print Menu

Format:

Print Options

Halibut à la Provençal over Mixed Greens Menu