Pan-Seared Halibut with Arugula-Basil Aioli
By Diane UngerPublished on October 12, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
¾ cup finely chopped arugula ½ cup mayonnaise ¼ cup finely chopped fresh basil 1 teaspoon grated zest plus 1 tablespoon juice from 1 lemon1 garlic clove, mincedSalt and pepper ½ cup all-purpose flour 4 skinless halibut fillets (about 6 ounces each), about 1 inch thick2 tablespoons vegetable oil
Instructions
- Combine arugula, mayonnaise, basil, lemon zest, lemon juice, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in medium bowl.
- Place flour in shallow dish. Pat fish dry with paper towels and season with salt and pepper. Coat fish lightly with flour. heat oil in large nonstick skillet over medium-high heat until just smoking. Cook fish until golden and thickest part of fillets flake easily, 6 to 8 minutes, flipping halfway. Serve, passing aioli at table.
Time
30 minutesYield
Serves 4Ingredients
¾ cup finely chopped arugula
½ cup mayonnaise
¼ cup finely chopped fresh basil
1 teaspoon grated zest plus 1 tablespoon juice from 1 lemon
1 garlic clove, minced
Salt and pepper
½ cup all-purpose flour
4 skinless halibut fillets (about 6 ounces each), about 1 inch thick
2 tablespoons vegetable oil
Ingredients
¾ cup finely chopped arugula
½ cup mayonnaise
¼ cup finely chopped fresh basil
1 teaspoon grated zest plus 1 tablespoon juice from 1 lemon
1 garlic clove, minced
Salt and pepper
½ cup all-purpose flour
4 skinless halibut fillets (about 6 ounces each), about 1 inch thick
2 tablespoons vegetable oil
Ingredients
¾ cup finely chopped arugula
½ cup mayonnaise
¼ cup finely chopped fresh basil
1 teaspoon grated zest plus 1 tablespoon juice from 1 lemon
1 garlic clove, minced
Salt and pepper
½ cup all-purpose flour
4 skinless halibut fillets (about 6 ounces each), about 1 inch thick
2 tablespoons vegetable oil
Why This Recipe Works
Classic aioli is a garlicky mayonnaise. We've added a twist with peppery arugula, tart lemon, and fragrant basil.
Instructions
- Combine arugula, mayonnaise, basil, lemon zest, lemon juice, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in medium bowl.
- Place flour in shallow dish. Pat fish dry with paper towels and season with salt and pepper. Coat fish lightly with flour. heat oil in large nonstick skillet over medium-high heat until just smoking. Cook fish until golden and thickest part of fillets flake easily, 6 to 8 minutes, flipping halfway. Serve, passing aioli at table.
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