Halibut with Arugula and Charred Green Onion Vinaigrette

Add fish to your rotation of weeknight meals with this 30-minute, one-pan halibut recipe. Even making your own homemade vinaigrette can be done in a snap!

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  • Makes: 4 servings
  • Serving Size: 3 1/2 oz. fish, 1 cup arugula mixture, + 3 Tbsp. vinaigrette
  • Makes: 14 oz. fish, 4 cups arugula mixture, + 3/4 cup vinaigrette
  • Start to Finish: 30 mins

Halibut with Arugula and Charred Green Onion Vinaigrette

Directions

  1. Rinse fish; pat dry. Drizzle fish and green onions with 1/2 Tbsp. of the oil and sprinkle with fines herbes; rub onto fish and onions. Preheat grill pan over medium-high heat. Add fish and green onions, half at a time if needed, and cook until fish flakes easily and onions are lightly charred, turning once. (Allow 4 to 6 minutes per 1/2-inch thickness of fish and 4 minutes for onions.) Season fish to taste with salt and pepper. Finely chop green onions.
  2. For vinaigrette, remove 1 tsp. zest and squeeze 2 Tbsp. juice from lemon. In a small bowl combine green onions, lemon zest and juice, honey, oregano, and garlic. Whisk in remaining 3 1/2 Tbsp. oil.
  3. In a large bowl combine arugula and radishes. Drizzle with half of the vinaigrette; toss to coat. Divide arugula mixture among plates. Top with fish and drizzle with remaining vinaigrette. If desired, serve with additional lemon.

From the Test Kitchen

Watermelon Radish

This radish resembles a watermelon when sliced, with a light green or white exterior and a vibrant pink interior. It adds crunch to salads and a peppery-sweet flavor.

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Nutrition Facts (Halibut with Arugula and Charred Green Onion Vinaigrette)

  • Per serving:
  • 252 kcal ,
  • 15 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 10 g monounsaturated fat ),
  • 55 mg chol. ,
  • 232 mg sodium ,
  • 7 g carb. ,
  • 1 g fiber ,
  • 5 g sugar ,
  • 22 g pro.
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