1 Ratings 0 Comments
Yield: 6 servings
Preparation Time: 15 min; Cook Time: 15 min
Yield: 6 servings
Approximate Nutrient Content per serving:
|Calories From Fat:||81|
Nutritional data when prepared with Alaska Halibut: 78 mg calcium and 610mg omega-3 fatty acids
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Boil potatoes in salted water just until tender; drain and cool slightly. Slice potatoes in 1/4- inch thick rounds.
Meanwhile, rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of halibut with olive oil. Place halibut in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
Turn halibut over; season with pepper and dried dill. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen halibut or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Break halibut into large chunks (removing skin, if any).
Mix parsley, celery, red pepper, orange segments, fresh dill, and seasoning salt together in large bowl. Add potatoes to celery mixture; stir.
For dressing, saute green onions in 2 tablespoons olive oil. Add orange juice and Dijon mustard; whisk. While warm, pour dressing over salad. Add halibut chunks and mix gently.
To serve, portion a handful of arugula onto plates; top with halibut potato salad.
If using canned mandarins, omit orange juice and use the juice in the can.
Recipes and Images provided by Alaska Seafood
Please note that some ingredients and brands may not be available in every store.