Pan-Seared Halibut with Arugula-Basil Aioli

Name: Pan-Seared Halibut with Arugula-Basil Aioli
Yield: Serves 4
Ingredients: 3/4 cup finely chopped, arugula; 1/2 cup, mayonnaise; 1/4 cup, finely chopped fresh basil; 1 teaspoon, grated zest plus 1 tablespoon juice from 1 lemon; 1 , garlic clove, minced; , Salt and pepper; 1/2 cup, all-purpose flour; 4 skinless, halibut fillets (about 6 ounces each), about 1 inch thick; 2 tablespoons, vegetable oil

Main Courses
Fish & Seafood
Weeknight

Appears in Cook's Country April/May 2011

Braising isn’t the only way to achieve tender, moist halibut.

SERVES 4

TIME 30 minutes

Pan-Seared Halibut with Arugula-Basil Aioli

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