| 6, 3.5 oz halibut fillets | |
| salt and pepper to taste | |
| 6 Tbsp. olive oil, divided | |
| 4 medium sized beets | |
| 4 cups baby beet greens | |
| 1/4 cup red wine vinegar | |
| 1/4 cup tarragon, chopped | |
| salt and pepper, to taste |
| 1. | Season fish with salt and pepper, to taste. |
| 2. | In a large flat skillet (do not use a ridged pan), pour olive oil, tilting pan to spread evenly. Warm over high heat, then add fish fillet. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness. |
| 3. | In a salad bowl, combine greens, tarragon and roasted beets. |
| 4. | In a small bowl, add olive oil and red wine vinegar, mix together and pour over salad. |
| 5. | Serve salad with halibut. Enjoy! |
Look at those colours! Perfect to enjoy the tastes of the season, this pan-seared Halibut and roasted beet salad recipe from High Liner Culinary is restaurant-quality but surprisingly easy to make at home. A healthy and refined entrée that’s pure elegance.
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Leave a Reply