Prep Time
20 min
Cook Time
10 min
Yields
4 - 6 servings
This light salad is filled with protein and brain food. A perfect main or side for any summer meal.
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ingredients
Halibut
1
halibut steak (6 oz)
2
tsp extra-virgin olive oil
¼
tsp salt
¼
tsp freshly ground black pepper
Salad
1
head frisée, chopped
1
cup arugula, chopped
10
cherry tomatoes
1
can (15 oz) chickpeas (garbanzo beans)
1
bulb fennel, stalk removed, halved, and thinly sliced
¼
cup extra-virgin olive oil
1
lemon, juiced
2
tsp honey
1
tsp ground cumin
½
tsp salt
½
tsp freshly ground black pepper
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directions
Step 1
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.
Step 2
In a large bowl, combine the frisée, 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.