Pan-Fried Halibut with Chickpeas & Dandelion Greens
July 15, 2023
We love a leafy green salad, we really do, but in mid-January — when we’re knee-deep in snow, and the outdoor thermometer is dripping with icicles — we can’t help but gravitate toward warm foods. So this dish is our delicious compromise between nourishing greens and comfort food.
We wilt the bitter dandelion greens in olive oil, pungent garlic, red pepper flakes and earthy tamari, and then toss them with tender garbanzo beans and lots of bright, tart lemon. They’ve got a little umami and heat. For the halibut we went for a light breading seasoned with aromatics and our punchy L&B Gone Fishin’ Blend. We know: breading, frying and New Year’s resolutions don’t necessarily mix, but trust us, this fish is worth the splurge! It adds such a wonderful savory richness and crunch to the greens — it’ll bring you back for seconds.
Make this dish on a weeknight, when you’re craving healthy and easy. The combination of pan-fried halibut and wilted greens just feels good for you, like eating a low-carb bowl or healthy stir fry — all the benefits of eating a salad in a warm and perfectly wintry dish.
SERVINGS
4
PREP TIME
15 min
COOK TIME
25 min
Ingredients
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⅓cup organic all-purpose flour
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⅓cup semolina flour
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2teaspoons L&B Gone Fishin’ Blend
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½teaspoon L&B Garlic Powder
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½teaspoon L&B Onion Powder
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¼cup L&B Ranch Dressing
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1tablespoon Dijon mustard
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44-ounce halibut steaks
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2tablespoons organic canola oil
For the dandelion greens:
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1tablespoon organic extra virgin olive oil
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2tablespoons garlic, minced
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½teaspoon L&B Crushed Red Pepper Flakes
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1bunch dandelion greens, washed, ends trimmed, cut in 3-4” pieces (4-5 cups)
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2teaspoons tamari sauce, low sodium
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2 ½tablespoons lemon juice
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1 ½teaspoons lemon zest, grated
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2cups organic garbanzo beans, unsalted, drained
Directions
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1
Heat the oven to 425 F.
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2
To make the greens: In a large sauté pan, heat the olive oil, garlic and red pepper flakes over medium-high heat for 30 seconds, stirring frequently.
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3
Add dandelion greens, tamari, lemon juice and zest and sauté, stirring gently, just until the dandelion greens are wilted. Add the garbanzo beans and toss. Set aside.
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4
To prepare the halibut: In a pie plate or a pasta bowl, combine the flours and seasoning. Set aside.
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5
In separate small bowl, combine the dressing and Dijon mustard and whisk to combine.
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6
Brush the halibut steaks with the dressing mixture, then dredge them in the flour mixture and set aside.
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7
In large cast iron skillet, heat the canola oil to medium-high heat. Add the halibut steaks and brown on each side for 3 minutes.
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8
Slide the cast iron skillet into the oven to finish the halibut for 8 to 10 minutes, flipping halfway through. The fish should reach 140 F on an instant read thermometer. Serve immediately with dandelion greens.
This recipe is brought to you by Nourish, our guide to eating a variety of whole foods that expand your palate, give you more energy — and help you live a balanced life. If you love it, check out the entire Nourish collection!