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Halibut à la Provençal over Mixed Greens

Photo: John Autry; Styling: Cindy Barr
Total time 30 mins
Yield 4 servings
A gorgeous piece of fish is the star of this recipe. Serve the fillets over a simple mixed green salad.

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

Nutrition Information

  • calories 308
  • fat 15.6 g
  • satfat 2.2 g
  • monofat 9.8 g
  • polyfat 2.5 g
  • protein 35.2 g
  • carbohydrate 6.2 g
  • fiber 1.4 g
  • cholesterol 52 mg
  • iron 2.4 mg
  • sodium 502 mg
  • calcium 115 mg

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.