Lemon adds a refreshing tang to this dish while delivering a healthy dose of limoniods and limonenes, known to help lower cholesterol and detoxify the body. A healthy dose of garlic brings flavor to this dish while helping to prevent cardiovascular disease.
Halibut with Lemon-Garlic oil and Sauteed Watercress
(serves 4)
Ingredients
- ¼ cup extra-virgin olive oil
- 2 garlic cloves: 1 crushed, 1 minced
- Finely grated zest of 1 lemon
- ½ teaspoon anchovy paste
- Pinch of crushed red pepper flakes
- 7 bunches fresh watercress, trimmed and coarsely chopped
- Salt and freshly ground black pepper
- Four 6-ounce skinless halibut filets
Preparation
- Preheat oven to 400°F.
- In a small bowl, combine 2 tablespoons of the olive oil with the crushed garlic and lemon zest. Let stand at room temperature for 10 minutes, and then discard the garlic.
- Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the minced garlic, anchovy paste, and crushed red pepper flakes and cook, stirring until fragrant, about 30 seconds. Add the watercress; raise the heat to medium-high, and cook, stirring, until barely wilted, about 3 minutes. Season with salt and black pepper and set aside.
- Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over high heat until shimmering. Season the halibut filets with salt and black pepper, and add them to the skillet. Cook until beginning to brown on the bottom, about 3 minutes. Transfer the skillet to the oven and roast the halibut for about 5 minutes, or until just white throughout.
- Warm the watercress mixture over medium-high heat until hot but still crisp-tender, about 1 minute. Spoon the watercress onto plates. Using a spatula, transfer the halibut, browned side up, to the plates. Drizzle with the lemon-garlic oil and serve.
What is your favorite lemon-inspired recipe?
