Sautéed Halibut with Arugula, Roasted Beets, and Horseradish Crème Fraîche
4.8
(10)
The colored beets and bright green arugula in this dish make for a visually stunning presentation. The sweet roasted beets marinated in lemon vinaigrette play off the pure white fish and horseradish cream. Look for a few different types of beets, such as golden beets and Chioggia beets, and dress them separately, so the dark ones don't bleed their juices onto the lighter ones. In the spring, you could make this dish with wild salmon.
Ingredients
Makes 6 servings
Step 1
Season the fish with the lemon zest, thyme, and parsley. Cover, and refrigerate at least 4 hours or overnight.
Step 2
Remove the fish from the refrigerator 15 minutes before cooking, to bring it to room temperature.
Step 3
Heat a large sauté pan over high heat for 2 minutes. (Depending on the size of your pan, you may need to cook the fish in batches or in two pans.) Season the fish on both sides with salt and pepper. Swirl the regular extra-virgin olive oil into the pan and wait 1 minute. Carefully lay the fish in the pan, and cook 3 to 4 minutes, until it's lightly browned. Turn the fish over, lower the heat to medium-low, and cook a few more minutes, until it's almost cooked through. Be careful not to overcook the fish. When it's done, the fish will begin to flake and separate a little, and the center will still be slightly translucent. Remember, the halibut will continue to cook for a bit once you take it out of the pan.
Step 4
Scatter half of the arugula over a large platter. Arrange the beets on top, and drizzle with half the horseradish cream. Tuck the rest of the arugula among the beets, so you can see the beets peeking through. Nestle the fish in the salad, and spoon a little horseradish cream over each piece. Drizzle the whole dish with the super-good olive oil and a big squeeze of lemon.
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Reviews (10)
Back to TopThis is a show stopper restaurant quality recipe (noted by my boyfriend)- a great dish even for someone like me who doesn't like beets (I did in this.) Amazing.
Anonymous
11/27/2014
Wow is right! And like the reviewer before me, it was one of the best things that I have made in a long while. We got some great halibut yesterday. I made the recipe just like it stated and all of us couldn't be happier. Will definitely make it again.
cater2me_ca
Tustin, CA
11/11/2013
Wow! The best thing I've made in a long time. I used locally caught red grouper and a basket-full of beets from the farmer's market. I substituted escarole for arugula because that is what I had, but I wouldn't opt for that again. Couldn't find creme fraiche at Publix, so used sour cream. We only use greek yogurt on a normal day, so it was quite a delicacy despite. I would make this again and again!
erwagner
Sarasota, FL
12/3/2011
For those who would like the link to the beet recipe, it is here: //m.fonts4kids.com/recipes/food/views/Roasted-Beets-with-Horseradish-Creme-Fraiche-358288
tmerrill
Cincinnati, OH
10/27/2011
Great recipe. First rate choice when you're putting on a dinner for guests you'd like to impress.
write4work
4/12/2011
I wasn't sure I'd like the horseradish sauce (similar to one I've made for beef tenderloin) with the halibut and beets, but it actually worked very well. Everyone enjoyed it and ate every bit of the halibut. The good thing about this recipe is that it can be ready in advance and then just cook the fish and assemble it in the last few minutes.
Anonymous
Silver Spring, MD
11/22/2010
这真的很优秀。我买了这本书when it was published but for some reason I never cooked from it and it has been sitting on a shelf. I was looking for a good halibut recipe and this popped up. I've already tabbed a couple of ofher recipes in the cookbook! In this dish, it was amazing how much flavor the lemon and thyme infused in the fish. Search for the beets separately on epicurious. They are absolutely delicious and the horseradish creme fraiche was essential. Wouldn't change a thing.
Anonymous
Jacksonville, FL
10/4/2010
This was amazing, a definite keeper for guests or simply us. I followed the recipe as written and it was easy, beautiful, and absolutely delicious. Since I didn't know how to make the horseradish creme fraiche, I simply searched for a recipe on epicurious and found it. A simple hyperlink to the recipe would be easy and helpful. We enjoyed this with a bottle of 2008 B.C. Kettle Valley Gewurztraminer - perfect!
devolina
Vancouver, BC
9/2/2010
I'm sure the dish itself is very good. My review is of the recipe. One of the ingredients is "Roasted beets with Horseradish Crème Fraîche". Usually, there'd be a link from that "ingredient" to a recipe for it. If I'm going to make this dish, I need to know how many beets to use, how to roast them and what, exactly, is "Horseradish Crème Fraîche". Perhaps there is a recipe for Horseradish Crème Fraîche elsewhere on epicurious. I'll look. Either way, this recipe--as it currently exists on the site--is lacking some important information.
hotfive
Chicago, IL
8/24/2010
This is an excellent and easy dinner that will wow your guests. We added fresh goat cheese to the Roasted Beets.
Chef2230
Springfield, IL
6/13/2010
