TC Recipe: Halibut over Fall Salad

November 17 2008

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 Domaine Pinot Gris
Serves 2

Halibut over Fall Salad


  • 2 ea 6 oz Halibut Fillets
  • 2 T Olive Oil
  • 2 tsp Butter
  • 1ea Apples (Preferably Fuji or Gala – sliced)
  • ¼ c Hazelnuts (Toasted and Chopped)
  • 2 c Arugula
  • ¼ c Lemon Juice
  • ¾ c Olive Oil
  • 1 tsp Dijon Mustard
  • Salt and pepper


Lemon Vinaigrette

Blend the lemon juice and Dijon mustard. Add a pinch of salt. Slowly add the Olive oil.

Preheat oven to 400 degrees.

Heat the Olive oil in a medium sauté pan. Sprinkle the halibut with salt and pepper. Gently lay the halibut in the hot oil. When the edges of the halibut begin to brown add the butter and reduce the heat. Turn over the halibut when golden brown. Transfer to the oven to finish.

Toss the Arugula in just enough vinaigrette to coat the leaves. Add the hazelnuts and apples. Plate the salad and top with the halibut.