Makes 4 servings
Macros: 295cal, fat 18g, carbs 4g, protein 29g, fibre 1g
Ingredients:
1/2 cup Extra Virgin Olive Oil (divided)
2 Lemon (juiced and the other cut into wedges)
1 Garlic (cloves, minced)
1/2 tsp Sea Salt (divided)
4 cups Arugula
1/2 cup Cherry Tomatoes (halved)
1/4 cup Red Onion (finely diced)
567g Halibut Fillet
1/4 tsp Black Pepper
1/4 cup Parmigiano Reggiano (shaved)
Directions:
In a small mason jar, combine half the olive oil with the lemon juice and garlic. Add half of the sea salt. Put a lid on it and shake well. Set dressing aside.
In a large bowl, combine the arugula, cherry tomatoes, red onion. Set aside.
Brush both sides of the halibut fillets with remaining olive oil and season with remaining sea salt and pepper. Heat your grill over medium heat. Grill the halibut for 4 to 5 minutes per side or until it flakes with a fork. Remove the fish from the grill.
Toss arugula salad with desired amount of dressing and top with shaved parmigiano reggiano. Plate the fish and salad together side-by-side and serve with a lemon wedge. Enjoy!
No Grill: Pan sear the halibut in a cast iron skillet over medium heat for 4 minutes per side or until cooked through
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