Tangerine Dream Halibut with Arugula & Heirloom Tomato Salad

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by Nancy Newcomer

For the key to your sweetie’s healthy heart, how about a home-cooked dinner made with love and fresh ingredients? Set a pretty table, light some candles, and get ready to cook! Fish is always a good choice and takes minimal effort to prepare. Try my heart-healthy Tangerine Dream Halibut with Arugula & Heirloom Tomato Salad. If halibut isn’t available in your area, you’re welcome to choose another wild caught fish in it’s place. Sole, cod, seabass are all good choices, but please avoid tilapia~ there are many reasons why it is not a healthy choice (google it), so better to be safe than sorry when it comes to your well-being. Happy Valentine’s Day and be well!

Serves 2

Ingredients:

4 small tangerines

10 oz halibut or sole

1/4 tsp Himalayan pink sea salt

1/4 tsp fresh ground pepper

1/8 tsp red pepper flakes

2-3 tsp coconut oil (Trader Joe’s or Whole Foods)

1 medium shallot, minced

2 TB white wine (or white wine vinegar)

2 TB chopped pistachios, toasted

Sprinkle of tangerine zest

Salad:

4 cups arugula

1 TB extra virgin olive oil

1 TB rice vinegar

1-1 heirloom tomatoes, sliced

Directions:

Zest tangerines to have about a ½ tsp of zest–set aside. Peel tangerines, break into individual sections into the bowl, remove any pieces of pith and collect any juice as well.
Sprinkle both sides of fillets with salt and pepper.
Coat a large nonstick skillet with 2 tsp coconut oil and place over medium heat.
Add the fillets and cook about 3 minutes, gently flip and cook until the fish is opaque in the center and just cooked through-3 to 5 minutes.
Divide between 2 serving plates; tent with foil to keep warm.

Add another tsp of coconut oil to pan and melt over medium heat.
Add shallot and cook, stirring, until soft, about 30 seconds.
Add white wine and tangerine sections and juice; loosen any browned bits on the bottom of the pan and cook for 30 seconds.
Spoon the sauce over the fish and sprinkle each portion with pistachios, red pepper flakes, and tangerine zest. Serve immediately.

Salad: Toss arugula with olive oil and vinegar, place slices of tomatoes on top.
OPTIONAL:You may also put salad on the plate and place the fish on the bed of salad.

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