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 |
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.
Leave a Reply