TLC Cooking "Emeril's Herb Crusted Halibut"

Emeril's Herb Crusted Halibut

Planet Green

YIELD 4 servings

INGREDIENTS

4 teaspoons	chopped lemon zest
4 teaspoons	chopped fresh dill
4 teaspoons	chopped fresh chives
4 teaspoons	chopped fresh parsley leaves
4 teaspoons	chopped fresh chervil leaves
2 teaspoons	cracked black pepper
4	halibut fillets, skinned (6-ounce)
1 1/2 teaspoons	salt
4 teaspoons	Dijon mustard
1 tablespoon	vegetable oil
4 cups	cleaned fresh arugula leaves
2 tablespoons	olive oil
1 tablespoon	champagne vinegar
1	large tomato, sliced into wedges
½ small	red onion, thinly sliced
1	lemon, thinly sliced for garnish

PREPARATION:

Method

In a shallow bowl, combine the lemon zest, dill, chives, parsley, chervil, and black pepper. Season the fish with 1 1/4 teaspoons of the salt, and then lightly brush 1 side of each piece with 1 teaspoon of the Dijon mustard. Firmly press the mustard-coated side of each of the halibut fillets into the lemon-herb mixture. In a large skillet over medium high heat, add the vegetable oil. Place fillets, coated side down, into the hot oil. Cook until the crust turns golden, 3 to 3 1/2 minutes. Flip and continue to cook until the fish flakes easily, 3 minutes.
Meanwhile, in a medium bowl toss the arugula with the olive oil, champagne vinegar, tomato, red onion and season with the remaining 1/4 teaspoon of salt. Transfer the salad onto a large, family style serving plate and top with the fillets of fish. Garnish with lemon slices and serve immediately.
Editor's Note: Look for sustainable halibut and organic ingredients wherever possible.

This recipe appears in: Fish

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