Halibut Herbs de Provence

Written By Taylor Allen
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INGREDIENTS

  • 1 TSP DRIED HERBES DE PROVENCE 

  • 2 TBSP FRESH LEMON JUICE, DIVIDED 

  • 4 (6-OUNCE) WILD CAUGHT HALIBUT FILLETS 

  • AVOCADO OIL, OR GHEE

  • ½ TSP PAPRIKA

  • ½ TSP FRESH PARSLEY, CHOPPED

  • ½ TSP FRESH THYME, CHOPPED

  • ¼ CUP SHALLOTS, MINCED

  • ½ TSP DIJON MUSTARD 

  • 1 TSP RAW HONEY 

  • 2 TBSP PITTED KALAMATA OLIVES, MINCED

  • BURRATA, QUARTERED

  • SPRING SALAD GREENS

METHOD

In a small bowl, combine herbes de Provence with lemon juice, paprika, and a pinch of salt. Rub the filets with the seasoning. In a sauté pan, heat oil over medium-high heat. Once the oil is hot, lay the fish into the pan and cook 3 minutes on each side or until desired degree of doneness. Remove fish from pan, sprinkle with parsley, and set aside.

Add more oil to the pan and return to medium-high heat. Sauté the shallots until tender; add olives, mustard, honey, and lemon juice to the pan and season with salt and pepper. Remove from heat and let cool.

In a large bowl, toss the greens coating in the shallot mixture. Arrange salads on plates and top with filets. Add a portion of the burrata drizzled with EVOO. Serve while hot with buttered toast points.

Taylor Allen
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