Pan-fried halibut with bocconcini salad and blueberry salad

When I want something super quick and healthy for dinner, my go-to meal is usually fish and salad (you will probably have noticed a trend here by now). It never gets old, because there is a variety of fish to choose from, as well as ways to cook them. Also with salad, you can use basically anything in season.

This was a pretty simple dinner I made on a weekday night.

Go to your seafood supplier, and ask them for enough halibut for two people for dinner (or however many people you’re cooking for). The guy gave me two 6oz steaks which looked small, since my eyes are always bigger than my stomach, but in fact was more than enough. We had leftovers too.

Make the salad first because the fish cooks fast. Slice up some big heirloom tomatoes and top with soft bocconcini cheese slices. Season with pepper and drizzle with olive oil and balsamic reduction a.k.a crema de balsamic. You can buy the balsamic stuff ready-made and it’s basically thicker balsamic vinaigrette that doesn’t make your bocconcini salad too watery.

Toss together some romaine leaves with blueberries, avocado, feta, and almond slices. Drizzle your favourite vinaigrette over it all. I use a simple honey dijon vinaigrette that I make all the time.

Heat up some butter in a nonstick pan. Pat the halibut dry and season. Pan-fry for a couple of minutes on each side or until done. Serve hot with both salads!

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