Halibut With Endive And Gremolata Food
GRILLED HALIBUT STEAKS ON A BED OF ARUGULA WITH TOMATO SALAD AND GREMOLATA
Steps:
- Make the tomato salad: In a large bowl, mix together all the ingredients and set aside.
- Make the gremolata: Place all the ingredients in a bowl and mix. Set aside.
- Make the halibut: Place the olive oil and lemon juice in a large baking dish (or you can use a re-sealable baggie). Rinse the fish and pat it dry, season with the salt and pepper. Place the fish in the dish or re-sealable baggie, turning once to coat with the marinade. Let the fish marinate for 10 minutes at room temperature.
- Scatter the clean arugula on a 19-inch round or oval platter. Grill the fish over a medium hot fire for 5 to 6 minutes per side, until the flesh is opaque through to the center. When finished grilling, remove the hot fish immediately to the platter of arugula. Top with the tomato mixture, and sprinkle the gremolata over the top of the tomatoes. Serve immediately.
SEARED TILAPIA WITH ASPARAGUS AND SPICY MINT GREMOLATA
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 1. Put a steamer basket in a large pot over 1-inch of boiling salted water. Add the asparagus; cover and steam until it is crisp-tender, 6 to 8 minutes.
- 2. In a small dish, stir together the mint, garlic, lemon zest and pepper flakes.
- 3. Brush the tilapia with 1 tablespoon oil; season with salt and pepper to taste. Add 2 tilapia fillets to hot pan; cook, turning once, until opaque throughout, 5 to 7 minutes total. Transfer to plates. Repeat with remaining tilapia.
- 4. Serve the tilapia with the asparagus; garnish with gremolata mixture. Drizzle the asparagus and fish with olive oil, if desired.
Nutrition Facts : Calories 230, Fat 10.5 grams, SaturatedFat 2 grams, Cholesterol 57 milligrams, Sodium 184 milligrams, Carbohydrate 9 grams, Fiber 5 grams, Protein 28 grams
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