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Sauted Halibut with Arugula, Roasted Beets, and Horseradish Crme Frache
- 6 halibut fillets, 5 to 6 ounces each
- 1 lemon, zested
- 1 tablespoon thyme leaves
- 2 tablespoons coarsely chopped flat-leaf parsley
- 2 tablespoons extra-virgin olive oil
- 4 ounces arugula, cleaned
- 2 tablespoons super-good extra-virgin olive oil, for drizzling
- Kosher salt and freshly ground black pepper
Directions:View on Epicurious
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