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Arugula Salad
Arugula Salad
Category:
Super easy
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Preparation time
Cooking time
Waiting time
5m
Ingredients
For 4 Person(s)
4 halibuts
- 4 halibut pieces about 2lbs
Arugula Salad Directions
- 12 pieces of large shrimps
- 1/4 tsp. extra-virgin olive oil, more more for drizzling
- Salt
- 2 lemons, cut into wheels
- 2 tbsp. balsamic vinegar
- 1 tbsp. Dijon mustard
- 16 oz. sliced strawberries
- 10 oz. arugula greens
- 1/2 onion, thinly sliced
- 2 tbsp. chopped fresh chives
- DIRECTIONS
- First, let's make the sauce by mixing in the ingredients in a large mixing bowl: zest and juice of 2 lemons, extra virgin olive oil, fresh garlic, seasoned salt, black pepper, dill weed (I use dry), oregano and coriander.
- Toss the fish fillets in the sauce to coat.
- Do the same for the shrimps.
- 1. Preheat oven to 450 ° and line a rimmed sheet pan with parchment paper. Rinse Halibut and pat dry thoroughly, then drizzle with olive oil and season with salt and pepper.
- 2. Place the pan under the broiler for just about 3 minutes or so .
- 3. Place 3 lemon wheels on top of each piece of fish, add also the shrimp aside and bake for 10 to 12 minutes. (Time may vary depending on the thickness of the fish.)
- 4. Meanwhile, in a jar add balsamic vinegar, mustard, olive oil, salt, and pepper. Shake well and refrigerate until ready to serve.
- 5. Toss strawberries with arugula greens and red onion.
- 6. Divide greens between 4 plates and drizzle with dressing. Top with halibut and shrimp and garnish with chives.
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