Sauteed Halibut with Coddled Egg and Watercress Salad

Sauteed Halibut with Coddled Egg and Watercress Salad

Yield: 6 servings.

6 oz. halibut fillets

½ cup olive oil

2 cloves garlic, chopped

1 Tbsp. sea salt

1 sprig rosemary leaves, split and finely chopped

4 turns of peppermill, ground black pepper

Vinaigrette:

2 anchovy fillets (optional)

2 Tbsp. Dijon mustard

4 Tbsp. lemon juice

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