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Epicurious

Sauteed Halibut with Lemon-Vegetable Relish

4.5

(6)

Salmon and cod also work well.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

12 ounces plum tomatoes, seeded, chopped
1 small cucumber, peeled, seeded, chopped
1 large green bell pepper, chopped
1 cup chopped red onion
1/2 cup chopped fresh parsley
3 large garlic cloves, chopped
2 teaspoons grated lemon peel
1/2 teaspoon cayenne pepper
8 tablespoons olive oil
2 tablespoons fresh lemon juice
6 5- to 6-ounce halibut fillets
All purpose flour
3 large eggs, beaten to blend

Preparation

  1. Step 1

    Combine tomatoes, cucumber, bell pepper, onion, parsley, garlic, lemon peel and cayenne in large bowl. Mix in 4 tablespoons oil and 2 tablespoons lemon juice. Season relish with salt and pepper. Let stand at least 15 minutes and up to 30 minutes, stirring occasionally.

    Step 2

    Sprinkle fish with salt and pepper. Dust fish all over with flour to coat. Place eggs in 11x7-inch glass baking dish. Add fish to eggs; turn to coat. Let stand 15 minutes and up to 30 minutes, turning fish occasionally.

    Step 3

    Heat 2 tablespoons oil in large nonstick skillet over medium high heat. Add half of fish with egg coating to skillet; sauté until coating is golden and fish is just opaque in center, about 5 minutes per side. Transfer fish to plates. Repeat with remaining 2 tablespoons oil and fish. Top fish with relish.

TagsPlum TomatoTomatoVegetableCucumberBell PepperHalibutFishSeafoodSalmonCodSideDinnerDairy FreeKetoNut FreeQuickEasy30 Minutes or LessWeeknight MealsSauteBon Appétit
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