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Halibut Salad With Chickpeas
Category
Main Course Salad
Prep Time
15 minutes
Cook Time
10 minutes
Ingredients
- 1 6-ounce halibut steak
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 head frisee or escarole, (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, (juiced)
- 2 teaspoons honey
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
For The Halibut:
For The Salad:
Instructions
- 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.
Nutrition
Nutrition
- per serving
- Calories
- 199
Amount/Serving
% Daily Value
- Carbs
- 15 grams
- Protein
- 3 grams
- Fat
- 16 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 1 milligrams
- Sodium
- 500 milligrams
- Fiber
- 5 grams
- Sugar
- 5 grams
2 comments
Looks delicious! I am going to try this on Friday. May change or add to the greens, though.
This salad was so fresh and filling. Really easy to throw together too. Seemed simple but everything works really well together. It’s not halibut season here in Texas, so I used flounder and that worked great too.