Halibut à la Provençal over Mixed Greens

Name: Halibut à la Provençal over Mixed Greens
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 1 teaspoons Dijon mustard; 1 teaspoons chopped fresh parsley; 1 teaspoons chopped fresh thyme; 680 grams halibut fillets; 1 teaspoon dried herbes de Provence; 1 teaspoon honey; 2 Tbsps finely chopped pitted kalamata olives; 2 Tbsps fresh lemon juice, divided; 3 Tbsps olive oil, divided; 170 grams package gourmet salad greens; 1 teaspoons salt, divided; 59 milliliters minced shallots

Halibut à la Provençal over Mixed Greens is a gluten free, dairy free, and primal recipe with 4 servings. This main course has 269 calories, 32g of protein, and 13g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have herbes de provence, halibut fillets, lemon juice, and a few other ingredients on hand, you can make it. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Combine herbes de Provence, 2 teaspoons juice, and 1/4 teaspoon salt. Rub over tops of fillets.

Ingredients you will need

Herbes De Provence

Juice

Salt

Dry Seasoning Rub

Heat 2 teaspoons oil in a large skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add fish to pan; cook 3 minutes on each side or until desired degree of doneness.

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Fish

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Frying Pan

Remove fish from pan; sprinkle with parsley and thyme.

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Parsley

Thyme

Fish

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Frying Pan

Heat remaining 7 teaspoons oil in skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add shallots; saut 2 minutes or until tender.

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Shallot

Remove from heat; stir in remaining 4 teaspoons lemon juice, remaining 1/4 teaspoon salt, mustard, honey, and pepper. Gently stir in olives.

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Lemon Juice

Mustard

Olives

Pepper

Honey

Salt

Combine greens and dressing in a large bowl, tossing well to coat. Arrange 1 1/2 cups salad on each of 4 plates; top each serving with 1 fillet.

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Greens

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Bowl

Equipment

Frying Pan

Bowl

Ingredients

Servings:

0teaspoons

freshly ground black pepper 1teaspoons

Dijon mustard 1teaspoons

chopped fresh parsley 1teaspoons

chopped fresh thyme 680grams

halibut fillets 1teaspoon

dried herbes de Provence 1teaspoon

honey 2Tbsps

finely chopped pitted kalamata olives 2Tbsps

fresh lemon juice, divided 3Tbsps

olive oil, divided 170grams

package gourmet salad greens 1teaspoons

salt, divided 59milliliters

minced shallots

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Zind-Humbrecht Calcaire Pinot Gris. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 46 dollars per bottle.