Sautéed Halibut with Arugula, Roasted Beets, and Horseradish Crème Fraîche

Sautéed Halibut with Arugula, Roasted Beets, and Horseradish Crème Fraîche
Photo by Cookbook cover image courtesy of Random House

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 6 halibut fillets, 5 to 6 ounces each
  • 1 lemon
  • 1 tablespoon thyme leaves
  • Roasted beets with Horseradish Crème Frache
  • 2 tablespoons parsley
  • + 3 more ingredients
    • 2 tablespoons extra-virgin olive oil
    • freshly ground black pepper
    • 4 ounces arugula

Season the fish with the lemon zest, thyme, and parsley. Cover, and refrigerate at least 4 hours or overnight. Remove the fish from the refrigerator 15 minutes before cooking, to bring it to room temperature. Heat a large sauté pan over high heat for 2 minutes. (Depending on the size of your pan,...

View full recipe at Epicurious

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