Tuesday, June 25, 2024
Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors

The Leaning Outhouse of Corkery

Reflections from the Swamp Dear Reader It's been a...

Puppets Up seeks volunteers

We are looking for a multitude of...

For sale: 10-speed bike

Raleigh Sprite 10-speed bike for sale. wheel...
LivingFood and DrinkButtery Halibut with Balsamic Cherry Tomatoes and Arugula Salad

Buttery Halibut with Balsamic Cherry Tomatoes and Arugula Salad

SusanHannaby Susan Hanna

This recipe from Canadian Living calls for halibut, but any firm-fleshed fish would do. I used salmon and it worked very well. Make the croutons, sauté the tomatoes and garlic and then combine the salad ingredients while the fish cooks. A healthy and tasty dinner is ready in no time!

Fish with balsamic cherry tomatoes and arugula salad

Avoiding Additives and Preservatives

Make sure the bread is additive-free and that the butter and Parmesan do not contain colour. Use balsamic vinegar with no sulfites added and freshly squeezed lemon juice. For more recipes using all-natural ingredients visit Eye For A Recipe.

Ingredients:

  • 2 tbsp (30 ml) olive oil
  • 1- ½ cups (375 ml) cubed sourdough bread
  • 1 pkg (255 g) cherry tomatoes
  • 1 clove garlic, finely grated or pressed
  • 2 tsp (10 ml) balsamic vinegar
  • ¼ tsp (1 ml) each salt and pepper
  • 4 skinless halibut fillets (about 450 g total)
  • 1 tbsp (15 ml) butter
  • 2 tbsp (30 ml) olive oil
  • 1 tbsp (15 ml) lemon juice
  • ½ tsp (2 ml) liquid honey
  • pinch each salt and pepper
  • 6 cups (1.5 L) lightly packed baby arugula
  • ¼ cup (60 ml) thinly sliced red onion
  • 1/3 cup (75 ml) shaved Parmesan cheese

Preparation:

In large nonstick skillet, heat 1 tbsp (15 ml) of the oil over medium heat; cook bread, stirring occasionally, until crisp and light golden, about 3 minutes. Scrape into bowl. Set aside.

In same pan, heat 2 tsp (10 ml) of the remaining oil over medium heat; cook tomatoes and garlic, stirring, until tomatoes are beginning to shrivel, about 2 minutes. Stir in vinegar and half each of the salt and pepper; cook, stirring, until fragrant, about 1 minute. Scrape into bowl with bread; toss to combine. Set aside.

Sprinkle fish with remaining salt and pepper. In same pan, heat remaining oil over medium-high heat; cook fish, turning once, until golden and fish flakes easily when tested, about 7 minutes. Add butter; cook, swirling pan, until butter is melted and fish is coated. Remove to plate.

While fish is cooking, in large bowl, whisk together oil, lemon juice, honey, salt and pepper. Add arugula, red onion and Parmesan; toss to coat. Divide among serving plates; top with bread mixture and fish. Serves 4.

From Canadian Living

Related

FOLLOW US

Latest

From the Archives