Pan-Seared Halibut and Roasted Beet Salad

Nov 12, 2019December 9, 20193 381

1.	Follow High Liner package cooking instructions; season with olive oil and use 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! Pan-seared Halibut and Roasted Beet Salad from Highliner Culinary. A healthy and refined entrée that’s pure elegance.

	6, 3.5 oz High Liner halibut fillets
	2 tbsp. olive oil
	salt and pepper to taste
	4 medium sized beets
	3 tbsp. olive oil
	4 cups baby beet greens
	1/4 cup red wine vinegar
	1/4 cup tarragon, chopped
	salt and pepper, to taste