Ingredients
- 2 halibut filets (approximately 6-7 ounces each)
- 1/3 large butternut squash (diced into 1/2" pieces)
- 2 1/2 ounce arugula
- 1/3 ounce red onion, shaved or sliced very thin
- 2 teaspoon aged sherry vinegar
- 2/3 ounce dried cranberries
- 1 ounce extra virgin olive oil
- 1/3 teaspoon dijon mustard
- 4 teaspoon sage leaves
- 1/3 teaspoon honey
- 2 teaspoon chopped chives
Preparation
Baking Directions:
Steal This Recipe® step-by-step Instructions1. Make the vinaigrette by mixing the sherry vinegar, Dijon mustard, honey, dried cranberries and 1 oz of extra virgin olive oil2. Sear the halibut in a hot pan with olive oil3. Once the halibut is browned on one side, flip the filets, turn down the heat just a bit, and continue until cooked through4. While the halibut is cooking, in a separate pan sauté the diced butternut squash in butter until golden brown5. Finish the squash by adding the sage leaves to the sauté pan (make sure the squash is not over cooked and mushy)6. In a mixing bowl, toss the arugula and onions with the vinaigrette (hold back a portion of the vinaigrette to spoon over the top of the halibut)7. To plate, place the arugula salad mixture in the center of the plate and top with the halibut filet8. Dress the top of the fish with a spoonful of the sherry vinaigrette, and then the butternut squash9. Finish by garnishing with the chivesFor nutritional information please go to www.
stealthisrecipe.
com
