Name: Pan-Seared Halibut with Arugula-Basil Aioli
Total time: 30 min
Yield: Serves 4
Ingredients: 3/4 cup finely chopped arugula; 1/2 cup mayonnaise; 1/4 cup finely chopped fresh basil; 1 teaspoon grated zest plus 1 tablespoon juice from 1 lemon; 1 garlic clove, minced; Salt and pepper; 1/2 cup all-purpose flour; 4 skinless halibut fillets (about 6 ounces each), about 1 inch thick; 2 tablespoons vegetable oil

Time

30 minutes

Yield

Serves 4

Ingredients

Ingredient check list

¾ cup finely chopped arugula

½ cup mayonnaise

¼ cup finely chopped fresh basil

1 teaspoon grated zest plus 1 tablespoon juice from 1 lemon

1 garlic clove, minced

Salt and pepper

½ cup all-purpose flour

4 skinless halibut fillets (about 6 ounces each), about 1 inch thick

2 tablespoons vegetable oil

Why This Recipe Works

Classic aioli is a garlicky mayonnaise. We've added a twist with peppery arugula, tart lemon, and fragrant basil.

Instructions

Combine arugula, mayonnaise, basil, lemon zest, lemon juice, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in medium bowl.

Place flour in shallow dish. Pat fish dry with paper towels and season with salt and pepper. Coat fish lightly with flour. heat oil in large nonstick skillet over medium-high heat until just smoking. Cook fish until golden and thickest part of fillets flake easily, 6 to 8 minutes, flipping halfway. Serve, passing aioli at table.