Halibut and Chickpea Salad
Ready In: 30 mins
Serves: 4-6
Ingredients
Halibut
- 1 (6 ounce) halibut steaks
- 2 teaspoons extra virgin olive oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
Salad
- 1 head frisee, chopped
- 1 cup arugula, chopped
- 10 cherry tomatoes, halved
- 1 (15 ounce) can chickpeas (garbanzo beans)
- 1 fennel bulb, stalk removed, halved, and thinly sliced
- 1⁄4 cup extra virgin olive oil
- 1 lemon, juice of
- 2 teaspoons honey
- 1 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
Directions
- For the halibut:
- 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.
- For the salad:
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off