Halibut and Chickpea Salad

Submitted by ITsyBItsy

"From Giada De Laurentiis - light and refreshing."

 

• Ready In: 30mins
• Ingredients: 15
• Serves: 4

ingredients

• Halibut

• 170.09 g halibut steaks
• 9.85 ml extra virgin olive oil
• 1.23 ml salt
• 1.23 ml fresh ground black pepper

• Salad

• 1 head frisee, chopped
• 236.59 ml arugula, chopped
• 10 cherry tomatoes, halved
• 425.24 g can chickpeas (garbanzo beans)
• 1 fennel bulb, stalk removed, halved, and thinly sliced
• 59.14 ml extra virgin olive oil
• 1 lemon, juice of
• 9.85 ml honey
• 4.92 ml ground cumin
• 2.46 ml salt
• 2.46 ml fresh ground black pepper

directions

1. For the halibut:

2. Place a grill pan over medium-high heat. Brush the halibut with olive oil and season both sides with salt and pepper. Grill until cooked through, about 4 minutes per side. Let the fish rest for a few minutes then cut into 1-inch cubes.

3. For the salad:

4. In a large bowl, combine the frisee, arugula, tomatoes, chickpeas, and fennel. In a small bowl mix together the olive oil, lemon juice, honey, cumin, salt, and pepper. Drizzle the olive oil mixture over the salad and toss to combine. Top with fish and serve.