Broiled Halibut with Summer Herbs

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 large piece of skinless halibut (about 1 1/2 pounds; preferably center-cut)
  • 1 lemon, halved, plus wedges for serving
  • Kosher salt and freshly ground pepper
  • 1/2 cup mayonnaise
  • 2 tablespoons roughly chopped fresh chives
  • 2 tablespoons roughly chopped fresh dill
  • 2 tablespoons roughly chopped fresh parsley
  • 4 cups baby arugula (about 3 ounces)
  • 2 tablespoons extra-virgin olive oil
  • 3 large heirloom or beefsteak tomatoes, sliced 1/2 inch thick
Directions
  • Position a rack in the upper third of the oven; preheat to 450 degrees F. Cut the halibut into 4 pieces; arrange on a foil-lined baking sheet, cut-side down. Squeeze 1 lemon half over the fish and season with salt and pepper; spread the mayonnaise over the tops. Bake until the fish is almost cooked through, 6 to 7 minutes. Switch the oven to broil. Broil the fish until the tops are golden, about 3 minutes.

  • Meanwhile, combine the chives, dill and parsley in a small bowl; set aside. Toss the arugula with the juice of the remaining lemon half and 1 tablespoon olive oil; season with salt and pepper.

  • Top each fish fillet with the herb mixture. Drizzle the arugula salad and tomatoes with the remaining 1 tablespoon olive oil; season with salt and pepper. Serve with lemon wedges.

  • Photograph by Charles Masters


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