This recipe was created in partnership with Sitka Salmon Shares. This is a beautiful dish that is easy to swap out halibut for most proteins. Another one of our favorites would be scallops or prawns. We love the sustainable seafood from Sitka Salmon Shares that gets delivered straight from the boat to our kitchen.
Pat dry halibut and sprinkle with salt and pepper. Heat olive oil in a medium sauté pan for 30 seconds and add halibut. After 3 minutes flip halibut and cook for 3-4 minutes or until it is browned. Remove fish from pan and keep pan warm. Cut the Meyer lemon in half and place the inside of the lemon face down in the pan. Cook on medium heat for 1 minute to give it a grilled flavor. Remove lemon from pan.
In a shallow bowl mix together the arugula, cooked Couscous, peas, asparagus, mint and green onions. Make sure salad is cool before adding in the crumbled goat cheese. Toss gently with Meyer lemon vinaigrette.
Put half of the salad on 2 plates. Top with the halibut and squeeze 1/2 of the grilled Meyer lemon over each piece of fish.
Combined all ingredients in a bowl and whisk briskly until combined. Refrigerate until ready to use. Can be made 2-3 days ahead of time.
Note: If Meyer lemons are not available regular lemons are a fine substitute. Meyer lemons add a slight sweetness to the dish.
For more recipes from Sitka Salmon Shares or to purchase your own seafood shares visit SitkaSalmonShares.com
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