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Halibut with Meyer Lemon Olive Salsa and Bandol Blanc

Halibut with Meyer Lemon Olive Salsa

A fresh, bright dish to enjoy with a glass of Bandol Blanc from Provence France.
Course Main Course, Main Dishes and Wine Pairings
Cuisine Mediterranean
Keyword Halibut with Meyer Lemon Olive Salsa
Servings 4
Author adapted from "Sunday Suppers at Lucques" by Suzanne Goin


  • 4 5 oz. Alaskan Halibut fillets
  • 1 Meyer lemon, zested
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh Italian parsley leaves, sliced
  • 3 tablespoons extra virgin olive oil
  • 1-1/2 cup arugula
  • 1 small fennel bulb, thinly sliced
  • 1/4 scant cup tarragon leaves
  • 1/4 scant cup chives. 1/2-inch snipped
  • 1/4 cup small mint leaves
  • 1/4 cup basil leaves
  • Meyer lemon olive salsa, recipe follows
  • kosher salt and frehsly ground black pepper


  • Season the halibut with lemon zest, thyme, and parsley. Place in a glass dish and cover with plastic wrap. Refrigerate for at least 4 hours or overnight.
  • Remove the halibut from the refrigerator 15 minutes before cooking to come to room temperature. Season the halibut with salt and pepper.
  • In a large frying pan heat the two tablespoons of olive oil over high heat. Carefully lay the fish in the pan and cook for 3-4 minutes, or until browned. Turn the fish over and reduce the heat to medium-low, and cook for about 3-4 minutes or until the fish is just cooked through.
  • While the fish is cooking, in a medium bowl, toss together the arugula, fennel, and herbs. Drizzle a little extra virgin olive over the salad and season with salt and pepper. 
  • To Serve: arrange the salad on a platter and place the halibut fillets on top. Spoon some of the Meyer lemon olive salsa over the fish.