Baked Halibut with Watercress, Arugula, and Cantaloupe Salad
This simple
meal was inspired by the prettiest-looking produce in the market. Focusing
on the salad portion of a meal is the surest way I know to work in my fruits
and vegetables. You don't have to use watercress or arugula, though they're
both delicious; use whatever lettuces you can find.
Any variety of melon will do. Slice it, dice it or chunk it as you wish. If
you're not a fan of halibut or it's just too expensive, use something else instead.
Interesting salads paired with simply prepared, portion-controlled proteins
are how I lost the weight and how I stay on track.
Serves 4
Ingredients
|
|
| 2/3 | cup lime juice |
| 2/3 | cup red wine vinegar |
| 2 | tablespoons sugar |
| 1/2 | small red onion, thinly sliced into rings |
| 1 | pound halibut, skinned |
| Coarse-grained salt and cracked black pepper | |
| 4 | cups 1-inch cantaloupe chunks |
| 1 | bunch watercress |
| 1 | bunch arugula |
| 1 | teaspoon extra-virgin olive oil |
| Pickled Onions |
 |
Preheat
oven to 450°F. In a small bowl, whisk together lime juice, vinegar,
and sugar. Pour half of the dressing into a small bowl and set aside. Place
onion in a shallow dish, add remaining dressing, and let stand for 30 minutes
or overnight.. |
|
Season
fish with salt and pepper. Place fish silvery side down in a nonstick pan
with an ovenproof handle. Place in the oven on a center rack and bake until
fish is cooked through, 12 to 15 minutes. Cut fish into 4 pieces and place
1 piece on each serving dish. |
|
Place cantaloupe, watercress, and arugula in a large salad bowl. Toss with
olive oil and sprinkle with salt. Add reserved dressing and toss to combine.
Place some of the dressed salad around fish on each plate and sprinkle a
little more salad on top. Garnish with pickled onion rings, if using. Serve immediately. |