Around the Table Weekly Email
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- 1 pound small white or red new potatoes
- 4 Alaska halibut fillets (4 to 6 ounces each), fresh, thawed or frozen
- 1 tablespoon olive oil
- Pepper, to taste
- 1 teaspoon dried dill
- 2 tablespoons parsley, chopped
- 1 cup celery, chopped
- 1/2 cup red bell pepper, chopped
- 1 cup fresh (or canned) mandarin orange segments
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon seasoning salt
- 1 package (5 ounces) arugula
- 1/2 cup green onions, sliced
- 2 tablespoons olive oil
- 1/2 cup orange juice
- 2 tablespoons Dijon mustard
- 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 halibut under cold water; pat dry with paper towel.
- Heat heavy nonstick skillet over medium-high heat. Brush both sides of halibut with olive oil. Place in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned.Shake pan occasionally to keep 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 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, sauté green onions in olive oil. Add orange juice and Dijon; 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. Cook?s
Tip: If using canned mandarins, omit orange juice and use the juice in the can.