Broiled Halibut with Summer Herbs

The fresh taste of dill, chives and parsley make this fish recipe one of the best! Dovetailing Tip: Cook an extra pound of Halibut to use in Halibut Fish Tacos on day 4.

Prep time:
Cook time:
Serving size: 4
Calories per serving: 292

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

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.


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Add Recipe to Cook'n

Subscribe to Cook'n Premium and get newsletter articles like this each week!

blog comments powered by Disqus