Broiled Halibut with Summer Herbs
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 638 calorie
- Total Fat
- 55 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 94 milligrams
- Sodium
- 343 milligrams
- Carbohydrates
- 7 grams
- Dietary Fiber
- 2 grams
- Protein
- 28 grams
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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.