March 07, 2011

Halibut and Chickpea Salad

For food, as well as many other things in life, I prefer simple, elegant and delicious.

And, you know how you would feel when you smell the fennel and olive oil dressing, and then take a small bite of this salad, a mouthful of juicy grilled halibut, sweet cherry tomato, slightly bitter arugula and textured chickpeas...

Made this yummy salad for a friend-gathering at home, and received rave reviews. :)

1 (6-ounce) halibut steak
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


1 head frisee, chopped
1 cup arugula, chopped
10 cherry tomatoes, halved
1 (15-ounce) can chickpeas (garbanzo beans)
1 fennel bulb, stalk removed, halved, and thinly sliced
1/4 cup extra-virgin olive oil
1 lemon, juiced
2 teaspoons honey
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

For the halibut: Place a grill pan over medium-high heat. Brush the halibut with olive oil and season both sides with salt and pepper. Grill until cooked through, about 4 minutes per side. Let the fish rest for a few minutes then cut into 1-inch cubes.

For the salad: In a large bowl, combine the frisee, arugula, tomatoes, chickpeas, and fennel. In a small bowl mix together the olive oil, lemon juice, honey, cumin, salt, and pepper. Drizzle the olive oil mixture over the salad and toss to combine. Top with fish and serve.

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