Ingredients
- 1 pound 1 pound small white or red new potatoes
- 4 4 Alaska Halibut fillets (4 to 6 oz. each), fresh, thawed or frozen
- 1 Tablespoon 1 Tablespoon olive oil
- pepper to taste.
- 1 teaspoon 1 teaspoon dried dill
- 2 Tablespoons 2 Tablespoons parsley, chopped
- 1 cup 1 cup celery, chopped
- 1/2 cup 1/2 cup red bell pepper, chopped
- 1 cup 1 cup fresh (or canned) mandarin orange segments
- 1 Tablespoon 1 Tablespoon fresh dill, chopped
- 1/2 teaspoon 1/2 teaspoon seasoning salt
- 1 package 1 package (5 oz.) arugulaDressing:
- 1/2 cup 1/2 cup green onions, sliced
- 2 Tablespoons 2 Tablespoons olive oil
- 1/2 cup 1/2 cup orange juice
- 2 Tablespoons 2 Tablespoons Dijon mustard
Servings:
Units:
Instructions
- Boil potatoes in salted water just until tender; drain and cool slightly. Slice potatoes in 1/4-inch thick rounds.
- Meanwhile, rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over
- medium-high heat. Brush both sides of halibut with olive oil. Place halibut in heated skillet and cook, uncovered, about 3 to 4 minutes,
- until browned. Shake pan occasionally to keep fish from sticking.
- Turn halibut over; season with pepper and dried dill. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for
- frozen halibut or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Break halibut into large chunks
- (removing skin, if any).
- Mix parsley, celery, red pepper, orange segments, fresh dill, and seasoning salt together in large bowl. Add potatoes to celery mixture;
- stir.
- For dressing, saut green onions in 2 tablespoons olive oil. Add orange juice and Dijon mustard; whisk. While warm, pour dressing over
- salad. Add halibut chunks and mix gently.
- To serve, portion a handful of arugula onto plates; top with halibut potato salad.
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