Pan-Seared Halibut with Arugula-Basil Aioli

Name: Pan-Seared Halibut with Arugula-Basil Aioli
Total time: 30 min
Ingredients: 3/4 cup finely chopped, arugula; 1/2 cup, mayonnaise; 1/4 cup, finely chopped fresh basil; 1 teaspoon, grated zest plus 1 tablespoon juice from 1 lemon; 1 , garlic clove, minced; , Salt and pepper; 1/2 cup, all-purpose flour; 4 skinless, halibut fillets (about 6 ounces each), about 1 inch thick; 2 tablespoons, vegetable oil

4.5

(110)

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Total: 30 minutes

Servings: 4

Author : America's Test Kitchen

main courses fish and seafood weeknight

Pan-Seared Halibut with Arugula-Basil Aioli

Ingredients

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3/4 cup finely chopped, arugula1/2 cup, mayonnaise1/4 cup, finely chopped fresh basil1 teaspoon, grated zest plus 1 tablespoon juice from 1 lemon1, garlic clove, minced, Salt and pepper1/2 cup, all-purpose flour4 skinless, halibut fillets (about 6 ounces each), about 1 inch thick2 tablespoons, vegetable oil

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Instructions

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Step 1

Combine arugula, mayonnaise, basil, lemon zest, lemon juice, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in medium bowl.

Step 2

Place flour in shallow dish. Pat fish dry with paper towels and season with salt and pepper. Coat fish lightly with flour. heat oil in large nonstick skillet over medium-high heat until just smoking. Cook fish until golden and thickest part of fillets flake easily, 6 to 8 minutes, flipping halfway. Serve, passing aioli at table.

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