Ingredients
8 small fillets of fresh Alaskan halibut
2 Meyer lemons, sliced paper thin
1/3 cup grapeseed oil (enough to cover the bottom of the skillet)
Paprika
Sea salt and pepper
Arugula
6 medium-large beets, washed and greens removed
3 oranges, sliced cross-wise
1/3 cup hazelnuts, chopped
For the salad dressing:
¼ cup extra virgin olive oil (I really like the Limited Release olive oil from California Olive Ranch for this).
2 T. champagne or other favorite vinegar
2 T. honey
Salt and pepper
You will also need:
Salad plates
Paring knife
Medium skillet
Glass or bowl for assembling dressing
Measuring spoons
Measuring cups
Spoon for stirring dressing
Instructions
To roast the beets:
Preheat oven to 425oF. Wash beets. Don’t dry them. Wrap in aluminum foil and bake for 45 minutes, until soft when tested with fork. Remove from oven and let sit for about 10 minutes to cool before peeling. Peel with hands and then slice.
To make the dressing:
Mix together the olive oil, vinegar and honey. Add a couple of pinches of salt and pepper. Set aside.
To roast the fish:
Preheat oven to 425oF.
Sprinkle both sides of the fish with salt and pepper. Press the paper-thin slices of Meyer lemon onto the fish. Sprinkle both sides with paprika. Pour grapeseed oil into the skillet and heat it until fairly hot. Place the pieces of fish into the hot skillet. Sear well on one side, then flip to the other side. Place into a hot oven (425oF) and finish cooking the fish – about 5 minutes, depending upon thickness.
To assemble the dish:
Place beets into the salad dressing and coat well. Put arugula onto each plate. Remove the beets from the dressing with a slotted spoon. Place on top of the arugula in a decorative pattern. Decorate with the orange slices. Sprinkle with the chopped hazelnuts. Just before serving, drizzle with the salad dressing. Placed roasted fish on top.
Serves 8 as a side dish.