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Sautéed Halibut with Arugula, Roasted Beets, and Horseradish Crème Fraîche Recipe

Sautéed Halibut with Arugula, Roasted Beets, and Horseradish Crème Fraîche Recipe

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Sautéed Halibut with Arugula, Roasted Beets, and Horseradish Crème Fraîche

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Ingredients

Count

Nutrition

811

Calories

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Ingredients:

Serving

6 halibut fillets, 5 to 6 oz each
1 lemon , zested
1 tbsp thyme leaves
2 tbsp coarsely chopped flat-leaf parsley
2 tbsp extra-virgin olive oil
4 oz arugula, cleaned
roasted beets with horseradish creme fraiche
2 tbsp super-good extra-virgin olive oil, for drizzling
kosher salt and freshly ground black pepper

Directions:

Season the fish with the lemon zest, thyme, and parsley. Cover, and refrigerate at least 4 hours or overnight.
Remove the fish from the refrigerator 15 minutes before cooking, to bring it to room temperature.
Heat a large sauté pan over high heat for 2 minutes. (Depending on the size of your pan, you may need to cook the fish in batches or in two pans.) Season the fish on both sides with salt and pepper. Swirl the regular extra-virgin olive oil into the pan and wait 1 minute. Carefully lay the fish in the pan, and cook 3 to 4 minutes, until it's lightly browned. Turn the fish over, lower the heat to medium-low, and cook a few more minutes, until it's almost cooked through. Be careful not to overcook the fish. When it's done, the fish will begin to flake and separate a little, and the center will still be slightly translucent. Remember, the halibut will continue to cook for a bit once you take it out of the pan.
Scatter half of the arugula over a large platter. Arrange the beets on top, and drizzle with half the horseradish cream. Tuck the rest of the arugula among the beets, so you can see the beets peeking through. Nestle the fish in the salad, and spoon a little horseradish cream over each piece. Drizzle the whole dish with the super-good olive oil and a big squeeze of lemon.
Sunday Suppers at Lucques by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved. Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz. Teri Gelber is a food writer and public-radio producer living in Los Angeles.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	810.88 Kcal (3395 kJ)
Calories from fat	560.37 Kcal
		% Daily Value*
Total Fat	62.26g	96%
Cholesterol	187.68mg	63%
Sodium	332.54mg	14%
Potassium	1186.03mg	25%
Total Carbs	1.8g	1%
Sugars	0.68g	3%
Dietary Fiber	0.76g	3%
Protein	57.85g	116%
Vitamin C	10.3mg	17%
Iron	4.5mg	25%
Calcium	48.4mg	5%

Amount Per 100 g
Calories	182.97 Kcal (766 kJ)
Calories from fat	126.45 Kcal
		% Daily Value*
Total Fat	14.05g	96%
Cholesterol	42.35mg	63%
Sodium	75.04mg	14%
Potassium	267.62mg	25%
Total Carbs	0.41g	1%
Sugars	0.15g	3%
Dietary Fiber	0.17g	3%
Protein	13.05g	116%
Vitamin C	2.3mg	17%
Iron	1mg	25%
Calcium	10.9mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.