Broiled Halibut with Summer Herbs
The recipe Broiled Halibut with Summer Herbs can be made in about 25 minutes. Watching your figure? This gluten free, dairy free, fodmap friendly, and whole 30 recipe has 351 calories, 11g of protein, and 29g of fat per serving. For $3.61 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Foodnetwork requires kosher salt, fresh parsley, fresh chives, and olive oil. 50 people were glad they tried this recipe. A couple people really liked this side dish. It is perfect for The Fourth Of July. With a spoonacular score of 80%, this dish is tremendous. If you like this recipe, take a look at these similar recipes: Broiled Halibut With Lemon and Herbs, Broiled Halibut Kabobs, and Broiled Zucchini With Herbs.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
4 cups baby arugula (about 3 ounces)
3 large heirloom or beefsteak tomatoes, sliced 1/2 inch thick
2 tablespoons roughly chopped fresh chives
2 tablespoons roughly chopped fresh dill
2 tablespoons roughly chopped fresh parsley
1 large piece of skinless halibut (about 1 1/2 pounds; preferably center-cut)
Kosher salt and freshly ground pepper
1 lemon, halved, plus wedges for serving
1/2 cup mayonnaise
2 tablespoons extra-virgin olive oil
Equipment:
oven
baking sheet
aluminum foil
bowl
Cooking instruction summary:
Position a rack in the upper third of the oven; preheat to 450 degrees F. Cut the halibut into 4 pieces; arrange on a foil-lined baking sheet, cut-side down. Squeeze 1 lemon half over the fish and season with salt and pepper; spread the mayonnaise over the tops. Bake until the fish is almost cooked through, 6 to 7 minutes. Switch the oven to broil. Broil the fish until the tops are golden, about 3 minutes. Meanwhile, combine the chives, dill and parsley in a small bowl; set aside. Toss the arugula with the juice of the remaining lemon half and 1 tablespoon olive oil; season with salt and pepper. Top each fish fillet with the herb mixture. Drizzle the arugula salad and tomatoes with the remaining 1 tablespoon olive oil; season with salt and pepper. Serve with lemon wedges. Photograph by Charles Masters
Step by step:
1. Position a rack in the upper third of the oven; preheat to 450 degrees F.
2. Cut the halibut into 4 pieces; arrange on a foil-lined baking sheet, cut-side down. Squeeze 1 lemon half over the fish and season with salt and pepper; spread the mayonnaise over the tops.
3. Bake until the fish is almost cooked through, 6 to 7 minutes. Switch the oven to broil. Broil the fish until the tops are golden, about 3 minutes.
4. Meanwhile, combine the chives, dill and parsley in a small bowl; set aside. Toss the arugula with the juice of the remaining lemon half and 1 tablespoon olive oil; season with salt and pepper.
5. Top each fish fillet with the herb mixture.
6. Drizzle the arugula salad and tomatoes with the remaining 1 tablespoon olive oil; season with salt and pepper.
7. Serve with lemon wedges.
8. Photograph by Charles Masters
Nutrition Information:
covered percent of daily need
