Grilled Lemon Herb Halibut with Wild Arugula Salad and Toasted Pine Nut Vinaigrette

Ingredients

• •4 halibut fillets (6 oz each)
• •2 lemons (zested and juiced)
• •2 tablespoons olive oil
• •3 garlic cloves (minced)
• •1 tablespoon fresh thyme leaves (chopped)
• •1 tablespoon fresh rosemary (chopped)
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •5 ounces wild arugula
• •1/4 cup toasted pine nuts
• •1/2 cup extra virgin olive oil
• •2 tablespoons red wine vinegar
• •1 teaspoon Dijon mustard
• •1/2 teaspoon honey
• •Salt and pepper to taste

Instructions

1. 1

   In a small bowl, whisk together lemon zest, lemon juice, olive oil, garlic, thyme, rosemary, salt, and black pepper to create a marinade.

2. 2

   Place the halibut fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 15 minutes.

3. 3

   While the halibut marinates, prepare the vinaigrette by whisking together the extra virgin olive oil, red wine vinegar, Dijon mustard, honey, and a pinch of salt and pepper in a small bowl. Stir in the toasted pine nuts.

4. 4

   Heat a grill or grill pan over medium-high heat. Lightly oil the grates with olive oil to prevent sticking.

5. 5

   Remove the halibut from the marinade and grill for about 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.

6. 6

   In a large salad bowl, toss the wild arugula with a small amount of the pine nut vinaigrette.

7. 7

   Serve the grilled halibut over the arugula salad, drizzling additional vinaigrette over the top as desired.