|1||tablespoon Dijon mustard|
|2||teaspoons lemon juice|
|4||(6-ounce) skinless halibut fillets|
|2||tablespoons extra virgin olive oil|
|2||garlic cloves, minced|
|1|| ounce lightly salted oil roasted peanuts,
|3||tablespoons orange juice|
|2||tablespoons thinly sliced basil|
|2||tablespoons chopped parsley|
|2|| tablespoons finely chopped red bell
|1||tablespoon grated orange zest|
|1/2||teaspoon salt, divided|
|1/4||teaspoon ground black pepper, divided|
|1||tablespoon peanut oil|
- Combine the mustard and lemon juice in a small bowl. Brush over the halibut and let stand at room temperature for 10 minutes.
- Heat the olive oil in a small nonstick skillet over medium. Add the garlic and cook 1 minute; transfer to a bowl and cool 2 minutes. Stir in the peanuts, orange juice, basil, parsley, bell pepper, zest, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
- Heat the peanut oil in a large nonstick skillet over medium-high. Season the halibut with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Add the halibut, flesh side down, and cook until the fish flakes easily with a fork, about 5 minutes per side. Transfer to serving plates and top with gremolata.
Moist, juicy fish is topped with a beguiling combination of crunchy nuts, light citrus and herbs. Use this topping on other fish, such as salmon or flounder.
Nutrition per serving
Calories: 341, Protein: 40g, Carbohydrates: 5g, Fiber: 1g,
Fat: 17g, Saturated Fat: 3g, Cholesterol: 102mg,