Courtesy of Alaska Seafood Marketing Institute
6Servings•15 Min.Prep Time•15 Min.Cook Time•
原料：
1 lb. small white or red new potatoes
4 Alaska Halibut fillets (4 to 6-oz. ea.), fresh, thawed or frozen
1 Tbsp. olive oil
pepper, to taste
1 tsp. dried dill
2 Tbsp. parsley, chopped
1 c. celery, chopped
1/2 c. red bell pepper, chopped
1 c. fresh (or canned) mandarin orange segments
1 Tbsp. fresh dill, chopped
1/2 tsp. seasoning salt
1 pkg. (5 oz.) arugula
-
Dressing:
1/2 c. green onions, sliced
2 Tbsp. olive oil
1/2 c. orange juice
2 Tbsp. Dijon mustard
说明：
- Boil potatoes in salted water just until tender; drain and cool slightly. Slice potatoes in 1/4-in. thick rounds.
- Meanwhile, rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of halibut with olive oil. Place halibut in heated skillet and cook, uncovered, about 3 to 4 min., until browned. Shake pan occasionally to keep fish 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 min. for frozen halibut or 3 to 4 min. for fresh/thawed fish. Cook just until fish is opaque throughout. Break halibut 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 2 Tbsp. olive oil. Add orange juice and Dijon mustard; 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.
营养：
| 成分 | 数值 |
|---|
| Calories | 198 |
| Total Fat | 9g |
| Saturated Fat | 2g |
| Cholesterol | 52mg |
| Total Carbs | 13g |
| Fiber | 2g |
| Protein | 17g |
| Sodium | 356mg |