Ingredients
Halibut:
- 1 (6-ounce) halibut steak
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Salad:
- 1 head frisee, chopped
- 1 cup arugula, chopped
- 10 cherry tomatoes, halved
- 1 (15-ounce) can chickpeas (garbanzo beans)
- 1 fennel bulb, stalk removed, halved, and thinly sliced
- 1/4 cup extra-virgin olive oil
- 1 lemon, juiced
- 2 teaspoons honey
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Directions
For the halibut: Place a grill pan over medium-high heat. Brush the halibut with olive oil and season both sides with salt and pepper. Grill until cooked through, about 4 minutes per side. Let the fish rest for a few minutes then cut into 1-inch cubes.
For the salad: In a large bowl, combine the frisee, arugula, tomatoes, chickpeas, and fennel. In a small bowl mix together the olive oil, lemon juice, honey, cumin, salt, and pepper. Drizzle the olive oil mixture over the salad and toss to combine. Top with fish and serve.
Photo: Halibut and Chickpea Salad Recipe

















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By debbi.radford
Pleasanton, CA
on June 22, 2010
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I've prepared this several times for friends and it's great. The dressing sets it apart and the greens are wonderful.
By jennifermartin5...
Aurora, IL
on March 11, 2010
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The flavors were perfect together. Exactly what we needed for an almost Springtime meal! Loved the fresh fennel, beans, and cumin...amazing flavors that tingle your tongue!
By elisarodriguez_...
on October 22, 2009
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I love this salad. The dressing is perfect for the halibut and makes everything taste light and healthy. I make it all the time!
Read all 16 reviews