Photo: Lemon and Herb Crusted Halibut Recipe
Ingredients
- 4 teaspoons chopped lemon zest
- 4 teaspoons chopped fresh dill
- 4 teaspoons chopped fresh parsley leaves
- 4 teaspoons chopped fresh chervil leaves
- 2 teaspoons cracked black pepper
- 4 (6-ounce) halibut fillets, skinned
- 1 1/2 teaspoons salt
- 4 teaspoons Dijon mustard
- 1 tablespoon vegetable oil
- 4 cups cleaned fresh arugula leaves
- 4 tablespoons olive oil
- Cherry Tomato Salad, recipe follows
Directions
In a shallow bowl combine the lemon zest, dill, parsley, chervil, and black pepper. Season the fish with 1 1/4 teaspoons of the salt, 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 skillet, preferably non-stick, heat 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 2 tablespoons of the olive oil and season with the remaining 1/4 teaspoon of salt. Divide between 4 plates and place one of the fillets onto each mound of arugula. Top with Cherry Tomato Salad and finish with a drizzle of the remaining olive oil and serve immediately.
Cherry Tomato Salad:
- 1 pint cherry tomatoes, halved lengthwise
- 1/4 cup diced red onion
- 1 teaspoon lemon zest
- 2 tablespoons chopped parsley
- 2 tablespoons white wine vinegar
- 4 tablespoons olive oil
- Salt and freshly ground black pepper
In a medium bowl, combine cherry tomatoes, red onion, lemon zest, and parsley. Toss well. Add vinegar and olive oil and season with salt and freshly ground black pepper. Serve with Lemon and Herb Crusted Halibut.
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By lisalosangeles
on October 08, 2012
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Super fresh and tasty with great flavor. Did not know what chervil was so I did not add that ... The non-stick pan is key to making sure the crust stays on ... mine still came off a bit b/c I think I did not have the heat high enough at the start so just watch that part and you will have a beautiful dish.
By Kathecooks
Ashtabula, 75
on January 02, 2012
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Fresh tasting and a beautiful dish. I've used a bed of fresh baby spinach every time I made it. Also I have substituted various white fish in this recipe have been very happy with all the results. I think it makes a great winter dish as well since cherry tomatoes are tasty all year round.
By joemungus
on September 04, 2011
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Emeril is THE man in the kitchen. Period. He's done it again. This recipe was moist and delicious. It's also very simple. This will be the way Ill prepare halibut from now on. I think the leftovers were even more flavorful the next day! I served it with a greek potato salad I found on another website. The family was thrilled and It didnt dirty every pot in the kitchen. Bravo!
Read all 23 reviews