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Ingredients
for
4
Turbot with Grilled Vegetables and Salad
35 min., ready in 55 min.
Time:
Ingredientsfor
- Ingredients
- 2 bunches Arugula (about 160–200 grams)
- 2 yellow Bell pepper
- 2 Red Bell pepper
- 1 Eggplant
- salt
- 2 garlic cloves
- 600 grams Halibut fillet (skinless, divided into equal portions)s into 4 equal pieces
- freshly ground peppers
- 4 Tbsps vegetable oil
- 1 rosemary
- 2 Tbsps lemon juice
- 4 Tbsps olive oil
Preparation
1.
Rinse and dry arugula. Rinse the peppers, cut into quarters, and remove the seeds. Clean the eggplant and cut into 0.5-cm (approximately 1/4-inch) thin slices. Sprinkle the eggplant slices with salt and let sit for 20 minutes. Dab with paper towel.
2.
Peel and press the garlic and reserve. Rinse the fish, pat dry, and season with salt and pepper. Cook on both sides in a hot grill pan with 2 tablespoons oil until golden brown. Reduce the heat and cook until done.
3.
Cook the vegetables on both sides in a hot grill pan with oil. Add the garlic and rosemary. Season with salt and pepper. Mix the arugula with lemon juice and olive oil. Season with salt and pepper. Transfer arugula to plates and serve with the vegetables and the halibut.