Halibut with Chickpea Salad

Giada De Laurentiis is one of my favorite Food Network chefs. She makes a fabulously light and fresh tasting halibut dish that my husband and I enjoy frequently. It is so simple to prepare and the cumin-lemon-honey vinagrette for the salad is out-of-this-world yummy. Try it tonight for a quick and delicious dinner.

halibut and chickpea salad

Ingredients

Halibut:

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

Salad:

  • 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

Directions

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.

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. Serve with fish.

Cooking Tip: Again, feel free to modify the recipe as needed for your household. I am not strict about amounts of veggies in the salad – I usually throw in a couple handfuls of arugula, chop up some frisee, throw in some tomatoes, add sugar snap peas for crunch, use only about 1/4 of a fennel bulb (the flavor is great but can be overpowering), and use only half a can of chickpeas. So, so good.

Shopping Tip: Veggies are cheapest and most fresh at local farmers markets. Halibut tends to be a quite-expensive-when-fresh fish, so I either buy it when on sale or purchase it frozen from Trader Joes.


What do you think?