Halibut with Italian Salsa Verde
Arugula-Grape-Walnut Salad
Ingredients
- 6 (6-oz) halibut fillets
- 1 tsp salt, divided
- 2 Tbsp avocado oil
- ¾ cup finely chopped fresh flat-leaf parsley
- 6 Tbsp extra virgin olive oil
- 3 cloves garlic, finely minced
- 2 Tbsp chopped drained capers
- 1 tsp lemon zest
- ½ tsp crushed red pepper
Instructions
- Sprinkle fish with ½ tsp salt. Cook fish, in batches, in hot avocado oil in a large skillet over medium-high heat 4 minutes per side or until fish flakes with a fork.
- Combine parsley, olive oil, garlic, capers, lemon zest, red pepper, and and ½ tsp salt; serve over fish.
Side Dish Ingredients
- ¼ cup chopped raw walnuts
- ¼ cup extra virgin olive oil
- 1 Tbsp balsamic vinegar
- 1 clove garlic, minced
- ¼ tsp salt
- 1 (5-oz) pkg arugula
- 1 cup seedless red grapes, halved
Side Dish Instructions
- Toast nuts in a small dry skillet over medium heat until fragrant.
- Whisk together oil, vinegar, garlic, and salt. Combine arugula, nuts, and grapes in a large bowl. Drizzle vinaigrette over salad; toss.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
