Pan Seared Halibut and Arugula Salad by Jeff Murphy

In a nod to the Mediterranean diet, Chef Jeff creates a quick salad using wild Californian halibut and arugula among other goodies. Pair with your favorite white wine or rosé. 

Pan Seared Halibut and Arugula Salad
Serves 2

Ingredients
For Halibut
6 oz of Halibut cut into 4 pieces
1 tbsp of canola oil
salt and pepper to taste

For Salad
2 cups of arugula, cleaned and dried
2 tbsp of extra virgin olive oi
8 pitted Kalamata olives
10 pitted manzanillo olives
1 peeled and segmented mandarin orange.
½ a lime
1 tbsp total of fresh herbs such as oregano or lemon thyme
salt and pepper to taste

For pickled grapes
1 lb seeded grapes, halved
1 cup rice vinegar, unseasoned
¼ tsp salt
1 cup honey
1 tsp black peppercorns
2 star anise
4 hot chiles, dried (your choice)
4 allspice berries
1 ½ tsp whole mustard seeds
½ cumin seeds
2 cinnamon sticks

Directions
Toss all salad ingredients (including pickled grapes) in a mixing bowl but leave out fresh herbs and lime.

Heat sauté pan then add oil. Sear halibut for approximately 90 seconds or until golden brown on both sides sprinkling on salt and pepper. Once seared, add pieces of halibut to salad then garnish with fresh squeezed lime juice and fresh herbs.

Pickled grapes need to be finished beforehand. Place halved grapes in marinade for at least 2 hours and up to 2 months.