Lemon and Herb Crusted Halibut

Another good Sunday; I cooked.  Tonight I attempted to cook fish, which I rarely do since I am not a huge fan, but I am trying.  I choose a recipe from Emeril Lagasse that I hoped would be mild enough to not ruin me.  Overall, it was an easy recipe to put together, but the end product was too salty and it did not have enough promise to attempt a retry. As usual, I adapted the original to match my kitchen ingredients.  The rating: 6

My adaptation of Lemon and Herb Crusted Halibut

• 2 teaspoons chopped lemon zest
• 2 teaspoons chopped fresh dill
• 2 teaspoons cracked black pepper
• 2 (6-ounce) halibut fillets, skinned
• 1  teaspoon salt
• 2 teaspoons Dijon mustard
• 1 tablespoon vegetable oil
• 2 cups cleaned fresh arugula leaves
• 2 tablespoons olive oil
• Cherry Tomato Salad, recipe follows

Directions

In a shallow bowl combine the lemon zest, dill and black pepper. Season the fish with 1 teaspoon of the salt, then lightly brush 1 side of each piece with 1 teaspoon of the Dijon mustard. Firmly press the mustard-coated side of each of the halibut fillets into the lemon-herb mixture. In a skillet, preferably non-stick, heat the vegetable oil. Place fillets, coated side down, into the hot oil. Cook until the crust turns golden, 3 to 3 1/2 minutes. Flip and continue to cook until the fish flakes easily, 3 minutes.

Meanwhile, in a medium bowl toss the arugula with 2 tablespoons of the olive oil and season with the remaining 1/4 teaspoon of salt. Divide between 2 plates and place one of the fillets onto each mound of arugula. Top with Cherry Tomato Salad and finish with a drizzle of the remaining olive oil and serve immediately.

Cherry Tomato Salad:

• 1 pint cherry tomatoes, halved lengthwise
• 1/4 cup diced red onion
• 1 teaspoon lemon zest
• 2 tablespoons chopped parsley
• 2 tablespoons champagne wine vinegar
• 4 tablespoons olive oil
• Salt and freshly ground black pepper

In a medium bowl, combine cherry tomatoes, red onion, lemon zest, and parsley. Toss well. Add vinegar and olive oil and season with salt and freshly ground black pepper. Serve with Lemon and Herb Crusted Halibut.