Halibut With Sugar Snap Pea Salad Recipe

Cooking Directions

• STEP 1.Season the halibut fillets with salt, pepper, garlic powder, and dried herbs.
• STEP 2.Heat olive oil in a skillet over medium-high heat.
• STEP 3.Add the halibut fillets to the skillet and cook for 3-4 minutes per side, until golden brown and cooked through.
• STEP 4.In a large bowl, combine sugar snap peas, cherry tomatoes, and red onion.
• STEP 5.In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper to make the vinaigrette.
• STEP 6.Pour the vinaigrette over the sugar snap pea mixture and toss to coat.
• STEP 7.Serve the halibut fillets with the sugar snap pea salad on the side.

Cooking Tips

• Make sure to pat the halibut fillets dry before seasoning them to ensure a crispy crust.
• For extra flavor, you can add fresh herbs like parsley or dill to the sugar snap pea salad.
• If you don't have halibut, you can use other white fish fillets like cod or tilapia.

Storage and Serving

• Leftover halibut can be stored in an airtight container in the refrigerator for up to 2 days.
• The sugar snap pea salad is best served fresh, but you can store any leftovers in the refrigerator for up to 1 day.
• To serve, plate the halibut fillets and spoon the sugar snap pea salad alongside. Garnish with additional herbs, if desired.