| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 (6-ounce) halibut steak
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 249 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 7 g |
| Sugar | 7 g |
| Protein | 11 g |
| Cholesterol | 14 mg |
| Sodium | 464 mg |
Reviews
I’ve prepared this several times for friends and it’s great. The dressing sets it apart and the greens are wonderful.
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!
I love this salad. The dressing is perfect for the halibut and makes everything taste light and healthy. I make it all the time!
The combination of ingredients is delicious and the flavors well-balanced. Using different types of honey gives if different flavors. Today I made it with key lime honey.
Mu husband doesn’t like halibut, so I made it with Sea Scallops. We both loved it.
This recipe was wonderful! A couple of substitutions I made were using lemon juice instead of olive oil on the fish and regular lettuce for the frisee (my store didn’t carry this.) I will definitely make this again. The dressing is delicious!
This was surprisingly good. My husband that isn’t a HUGE fish fan even said that it was ‘tasty’ and he’d eat again.
I took the advice of another reviewer and lightly floured, salt and peppered the fish before searing. Seared for 4 mins. a side and then put in the oven for 5 more minutes. This cooking time would depend on the thickness of the fish. It was so moist and flavorful. I also used spring mix with a small amount of romaine for some crunch in the salad mix. This will be in the front of my recipe file to use again and again.
I took the advice of another reviewer and lightly floured, salt and peppered the fish before searing. Seared for 4 mins. a side and then put in the oven for 5 more minutes. This cooking time would depend on the thickness of the fish. It was so moist and flavorful. I also used spring mix with a small amount of romaine for some crunch in the salad mix. This will be in the front of my recipe file to use again and again.
I made this tonight for myself and three friends. I followed the recipe without any changes, and it was excellent. The dressing isn’t overpowering, and the fennel adds an interesting flavor to the salad. I will definitely make this again.
I didn’t change a thing about this recipe and it was absolutely perfect. Another spectacular, quick weeknight meal that is light and healthy yet hearty and satisfying. It took less than 20 minutes from start to finish and that included washing my greens. This is up there with the prosciutto wrapped scallopes in sun dried tomato pesto….easy and fantastic.
My family kids and all loved this recipe. We made this as a side dish, buy this would be a great light dinner all by itself.
very good